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1
Start by mixing the sifted four and salt together in a big bowl.
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2
Work in the eggs one at a time
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3
Very gradually add the milk beating well as you go along
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4
Beat in the melted butter and strain the batter to remove any large lumps
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5
Cover and Refrigerate at least 2 hours or overnight
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6
Just before using, stir the batter and pour in as much soda water as needed to make a THIN batter, the consistency of light cream
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7
Make each Palacsinta separately!
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8
Heat a 6 1/2 inch pan (small frying pan with sloping sides until very hot) Then brush with cooking oil
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9
When it starts to smoke, REMOVE from Heat and pour 2 to 3 tablespoons of batter into the pan
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10
Work with a Ladle the right size if Possible.
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11
QUICKLY turn the pan around so the batter flows to the sides, THINLY coating the entire bottom.
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12
A Palacsinta is supposed to be VERY THIN as thin as it can be without being lacy.
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13
Put the pan back on the heat for about a MINUTE, then give it a couple of good jerks to loosen the Palacsinta
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14
Flip it if you can or turn it over by hand using a spatula to lift it up out of the pan first.
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15
Cook BRIEFLY on the Second side and slide it into a warm dish or pie plate.
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16
Keep the palacsintas warm
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17
Fill with a few tablespoons of the filling you choose and roll
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18
Sprinkle with Powdered Sugar
