Also known as crepes or blintzes, these thin pancakes can be filled with all sorts of yummy things.
1 1/4 cups all-purpose flour
1 cup milk
1 tsp granulated sugar
1 cup club soda
vegetable oil, for greasing the pan
In a large bowl beat together the eggs, flour, milk and sugar until smooth. Let this mixture rest, covered and refrigerated, for 1 to 2 hours. This resting period makes the batter much easier to work with. Just before you're ready to cook the palacsinta, stir in the club soda.
Heat an 8-to 10-in. (20 to 25 cm) frying pan over medium-high heat. When the pan is hot, brush the bottom with some of the oil. Now, pour about 1/4 cup of the batter into the pan and as you do, tilt the pan so that the batter spreads to cover the entire bottom. Set the pan down on the burner and let the pancake cook for a minute or two, until the top begins to look dry and the bottom very lightly browned. Carefully slide a pancake lifter underneath it and flip it over. Cook the other side for about a 30 sec, but watch closely. Remove from the pan and continue to make pancakes until all the batter is used up, stacking the cooked ones on a plate.
When all the palacsinta are cooked, reheat them for a minute or two in the microwave (loosely covered with waxed paper), then spread each one with jam, roll up and eat. You can also fill them with fresh berries or some sweetened cream cheese, or a combination of the two, roll up and serve with a blob of whipped cream and a sprinkle of icing sugar.
The first one you cook always turns out weird. Just eat the evidence and carry on.
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