Czech Pancakes

Palacinky

OnCe uPOn a time europeans in general, after weeks of carnival, masked balls, partying, drinking and eating sweets, were expected to use up their last remaining lard or animal fat before the lenten period of penance. so they made crepes. each country developed various sauces and fillings. my favourite is the little rolled-up Czech crepe called palacinky. These delicious crepes are very versatile. They are good with a slightly sweetened quark or curd cheese filling, served smothered with vanilla sauce, my favourite. some people prefer apricot jam as a filling, possibly laced with Grand marnier or kirsch and a dusting of vanilla sugar on top. Canned poppy seed filling with lightly sweetened whipped cream is another idea. A savoury option: a filling of lightly steamed asparagus or thinly sliced ham with cheese sauce. Omit the sugar if making the savoury version.

All-Purpose Flour 1 1/2 cups

Salt a pinch

Eggs 2

Whole Milk 1 1/2 cups, slightly warmed

Sugar 2 tsp Butter 1/2 cup, melted

Butter for greasing skillet

Powdered Sugar for dusting

1 SIFT the flour with the salt.

2 BEAT the eggs and sugar till light and very slowly add the warmed milk and melted butter. Beat well.

3 ADD the flour mixture little by little, beating till the batter is smooth and full of bubbles.

4 HEAT, then grease a six-inch skillet with just enough butter to cover the bottom. ¼ to 1/2 teaspoon of butter should be enough for each pancake.

5 POUR 2 to 3 tablespoons of batter all at once into the skillet, turning the pan so it spreads and completely covers the bottom. When the pancake is light brown, turn and brown the other side. Turn only once. Usually, when ready to turn, the top side will be full of bubbles and no longer runny. Continue cooking till all batter is used.

6 COVER each pancake with the filling of your choice, roll up and secure with toothpicks if necessary. Dust with powdered sugar and serve warm.