prep 0:15 total 0:40
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, vanilla. Add flour slowly constantly whisking until mixture has a thickness that can be described as coating the spoon. Add more flour if necessary until you have this thickness. Set aside for 30 minutes.
This is the recipe that accompanies the other recipe entitled Hungarian Palacsintena. The ingredients created by the Hungarian Palacsintena recipe is used as filling for the Palacsinta. This is an original 1890 recipe from my grandmothers (one of the first women Master Chefs, in France). Born in Nice, France, she was one of the youngest students (age 15) to study privately under Master Chef Georges Auguste Escoffier. She ran a restaurant in the New York Theater District in the late 1800's.
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