Palacsinta

Directions

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