Directions:
- FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl.
- Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along.
- Beat in the melted butter and strain the batter to remove any large lumps.
- Cover and refrigerate for at least 2 hours or overnight.
- Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream.
- Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil.
- When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible).
- Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom.
- A palacsinta is supposed to be very thin, as thin as it can be without getting lacy.
- Pour any excess batter back into the bowl.
- Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first.
- Cook briefly on the second side and slide it into a warm dish or pie plate.
- Continue making palacsinta until you have at least three per person.
- Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later.
- The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order.
- Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds.
- Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water.
- FOR THE FILLING: Cook the palacsinta and keep them warm while making the fillings.
- Prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush.
- Butter an 9-inch springform pan and place a palacsinta in the bottom.
- Spread it with the nut filling (number 1) and cover it with another palacsinta.
- Spread the second one with the poppy seed filling (number 2) and cover that.
- Next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4).
- Continue in this fashion until you reach the top of the pan, ending with a palacsinta.
- Sprinkle it with sugar and dot with butter.
- About half an hour before serving, place the pan in a preheated 375 F.
- Oven and bake for about 20 minutes.
- Remove the sides of the pan and transfer the rakott palacsinta to a platter.
- Cut in wedges like a cake to serve.
- The Hungarian Cookbook.
- Susan Derecskey.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.54 Kcal (2066 kJ) | ||
| Calories from fat | 310.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.46g | 53% | |
|---|---|---|---|
| Cholesterol | 150.39mg | 50% | |
| Sodium | 543.02mg | 23% | |
| Potassium | 373.47mg | 8% | |
| Total Carbs | 38.02g | 13% | |
| Sugars | 29.59g | 118% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 342.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 235.29 Kcal (985 kJ) | ||
| Calories from fat | 147.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 53% | |
|---|---|---|---|
| Cholesterol | 71.7mg | 50% | |
| Sodium | 258.88mg | 23% | |
| Potassium | 178.05mg | 8% | |
| Total Carbs | 18.12g | 13% | |
| Sugars | 14.11g | 118% | |
| Dietary Fiber | 2.34g | 20% | |
| Protein | 5.74g | 24% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 17% | |
| Calcium | 163.5mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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