RAKOTT PALACSINTA (LITTLE OMELETTES)
Makes 25 omelettes.
2 cups flour, sifted 2 cups milk
1 cup soda water 3-4 Tbsp. oil Pinch of salt
200 gr. apricot jam
1 tsp. rum or amaretto liqueur
200 gr. bittersweet chocolate 1 Tbsp. sweet cream
10 gr. butter
200 gr. ground hazelnuts ½ cup milk or sweet cream 1 packet vanilla sugar 2 Tbsp. sugar Orange or lemon zest Oil for frying
To prepare the omelettes, mix together the eggs, flour, milk, soda water, oil and salt until smooth and there are no lumps left (consistency should be similar to the tehina offered at falafel stands). Let batter rest in the fridge for at least 1 hour.
Heat a little bit of oil in a 22-cm. diameter frying pan. Mix the batter again (and a few more times throughout the frying process) and then ladle out a little bit of batter onto the frying pan so that it spreads out evenly. Fry and then flip over to cook on the other side, too.
To prepare the fillings, blend the jelly so that it is completely smooth and no pieces of fruit remain. Add a little water to make it easier to spread on the omelettes. Add the rum or amaretto liqueur.
Melt the chocolate in a bain-marie. Add the sweet cream and butter. Mix until smooth.
To prepare the nut filling, boil the milk with the sugar and vanilla sugar. Add the nuts and cook until mixture thickens. Just before it’s done, add the lemon or orange zest.
Pile the omelettes on top of each other, with one of the three fillings between each layer. Make sure none of the layers is sliding off. Heat in an oven that has been preheated to 120°. Sprinkle powdered sugar on top and serve.