RAKOTT PALACSINTA (LIT­TLE OMELETTES)

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 25 omelettes.

4 eggs

2 cups flour, sifted 2 cups milk

1 cup soda wa­ter 3-4 Tbsp. oil Pinch of salt

Jelly fill­ing:

200 gr. apri­cot jam

1 tsp. rum or amaretto liqueur

Choco­late fill­ing:

200 gr. bit­ter­sweet choco­late 1 Tbsp. sweet cream

10 gr. but­ter

Nut fill­ing:

200 gr. ground hazel­nuts ½ cup milk or sweet cream 1 packet vanilla sugar 2 Tbsp. sugar Or­ange or lemon zest Oil for fry­ing

Top­ping:

Pow­dered sugar

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.

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