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Rusyn Palachinke

5 eggs
1/2 cup of sugar
1 teaspoon salt
3 cups milk
2 cups flour
1 teaspoon vanilla
Vegetable oil, as needed

Mix eggs and sugar and beat until frothy. Add salt, vanilla and 1 1/2 cups of milk. Slowly whisk in flour so batter remains smooth. Add the rest of the milk and beat with a mixer.

Place about 2 teaspoons of vegetable oil in a no-stick frying pan and heat until oil is very hot. Drain off a little of the oil, then pour enough batter in to coat bottom of pan. Cover with lid for about 15 seconds or until sides are nearly dry but center is still moist.

Flip palachinka over into another pan or use spatula to flip over in same pan. Let cook, uncovered, for about 15 seconds. Flip onto plate covered with paper towel to absorb extra oil. Add about 1 teaspoon of oil to pan after every 3 or 4 palachinke. Make sure you let the oil get hot for about 1 minute.

While crepes are still warm but not hot, smear filling in a thin layer over one complete side of the palachinka, then roll so filling is on inside. Can serve warm or cold. Makes about 25 palachinke.

Use any or all of the following:
Apricot paste, not jam or preserves
Lekvar (prune butter)
Cheese -- Mix 2 pounds ricotta cheese with 1/2 cup sugar and 1 tablespoon vanilla

Another version: Place 2 teaspoons of warm clover honey on the center of a plate. Instead of rolling, fold palachinke in quarters and place with point into the honey. Serve warm.

-- John Righetti

Thursday, August 03, 2000

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