Palacinky Slovak Crepes Suzettes Food

PALACINKY (SLOVAK CREPES SUZETTES)

Steps:

• Combine sifted flour, sugar, and salt in a mixing bowl.
• Add the whole eggs, one at a time.
• Beat well after each addition.
• Add enough milk to make a thin batter.
• Beat until smooth.
• Stir in melted butter.
• Pour about 1/2 cup batter into a heated, lightly greased skillet.
• Swirl around skillet to coat bottom of pan.
• When brown on the underside, turn and brown on other side.
• Spread with jam, jelly, preserve or marmalade.
• Roll.
• Serve.
• Can sprinkle with powdered sugar, fruit syrups or whipped cream, if desired.

PALACINKY

Steps:

• Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
• Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.
• Remove cooked palacinky to a plate and roll into a log.

CREPES SUZETTE

Steps:

• MAKE CREPES: In medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
• Refrigerate, covered, at least 30 minutes.
• Meanwhile, make ORANGE BUTTER: In small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel; beat until well blended. Set aside.
• MAKE ORANGE SAUCE: In large skillet, melt sweet butter. Stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.
• TO COOK CREPES: Slowly heat 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
• Coook until lightly browned--about 30 seconds; turn, and brown other side. Turn out onto wire rack.
• Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half again. When all are folded, place in Orange Sauce in chafing dish or skillet; cook over low heat until heated through.
• TO SERVE: Gently heat 3 tablespoons Grand Marnier in small saucepan just until vapor rises. Ignite with match, and pour over crepes. Serve flaming. Makes 6 to 8 servings.
• McCalls cookbook.

PALAčINKA

Steps:

• In the bowl of a stand mixer, beat the eggs lightly with the vanilla extract.
• In a large bowl, combine the flour, vanilla extract and salt. While beating, slowly add the milk then the sparkling water.
• Pour this mixture into the stand mixer bowl where the eggs are, and beat until the batter is smooth. Be careful not to beat too much.
• Cover the bowl with plastic wrap and let stand in the refrigerator for at least 1 hour or overnight.
• Heat an 8-inch (20 cm) nonstick skillet or pancake pan over high heat.
• Rub the skillet with an oil-soaked paper towel to cover the entire surface.
• Before pouring the batter, wait until the skillet is very hot.
• Using a ladle, pour about ⅓ cup (80 ml) of pancake batter into the hot skillet.
• Tilt the skillet quickly in all directions to cover the surface completely. Immediately pour the excess batter back into the bowl.
• Cook for about 20 seconds or until the bottom of the pancake is golden brown.
• Using a spatula, gently peel off the edges of the pancake and flip it over. Flip it only once during cooking.
• When cooked, slide the pancake on a plate.
• Cook the rest of the dough in the same way by greasing the skillet or pan again from time to time.