2 eggs; beaten
1 1/2 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour; sifted
1 butter; for frying
1 apricot, strawberry or rasberry jam
1 cup chocolate sauce; prepared
2 tablespoon light rum
Combine eggs, milk, sugar, salt and flour in a bowl; mix until smooth. Heat a lightly greased 7- or 8-inch skillet. Add 3 Tbs of batter all at once; quickly tilt pan to spread evenly. Cook over medium heat until underside is golden. Turn over with a spatula and cook on the other side. Turn out on a warm plate and keep warm in a preheated slow oven (250°F.). Continue to cook other pancakes. Spread each with a thin layer of jam, and roll or fold over. Serve at once with chocolate sauce and rum, heated together. Sprinkle with chopped nuts, if desired. Serves 10 to 12.
NOTES : Mouth-watering Hungarian desserts are the palacsinta, thin pancakes that are eaten either folded or rolled around fruit fillings. Or, fillings can be made with ground nuts, chocolate or sweetened cottage cheese.
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