Palacsinta

• 1 1/2 cups all purpose flour sifted
• 3/4 teaspoon salt
• 3 eggs
• 3/4 cup milk
• 3 tablespoons melted butter
• 3/4 cup soda water
• 1 1/2 tablespoons cooking oil

1. Start by mixing the sifted four and salt together in a big bowl.
2. Work in the eggs one at a time
3. Very gradually add the milk beating well as you go along
4. Beat in the melted butter and strain the batter to remove any large lumps
5. Cover and Refrigerate at least 2 hours or overnight
6. Just before using, stir the batter and pour in as much soda water as needed to make a THIN batter, the consistency of light cream
7. Make each Palacsinta separately!
8. Heat a 6 1/2 inch pan (small frying pan with sloping sides until very hot) Then brush with cooking oil
9. When it starts to smoke, REMOVE from Heat and pour 2 to 3 tablespoons of batter into the pan
10. Work with a Ladle the right size if Possible.
11. QUICKLY turn the pan around so the batter flows to the sides, THINLY coating the entire bottom.
12. A Palacsinta is supposed to be VERY THIN as thin as it can be without being lacy.
13. Put the pan back on the heat for about a MINUTE, then give it a couple of good jerks to loosen the Palacsinta
14. Flip it if you can or turn it over by hand using a spatula to lift it up out of the pan first.
15. Cook BRIEFLY on the Second side and slide it into a warm dish or pie plate.
16. Keep the palacsintas warm
17. Fill with a few tablespoons of the filling you choose and roll
18. Sprinkle with Powdered Sugar

flour, salt, eggs, milk, butter, soda water, cooking oil

Taken from www.yummly.com/recipe/Palacsinta-1488590 (may not work)