Tuesday, May 26, 2015

Black Locust Recipe - Black Locust Crepe (Palacsinta)

What's a palacsinta? It is the Hungarian version of crepes! These are Robert's favorite mid-day snack, quick to put together and cook, and the recipe is easy to modify to accommodate just about and version of sweet or savory ingredients. Here, we added black locust flowers into the batter and drizzled the top with a chocolate sauce and a dusting of powdered sugar. They could be filled with jelly or nuts and rolled up too.

Robert carefully collecting the black locust flowers. This tree had more thorns than we are used to!
Robert roughly chopped the flowers to prevent then from sticking out of the batter and burning. The batter is very thin, as it needs to coat the bottom of the skillet. Allowing the batter to rest for 20 minutes hydrates the flour and makes a much better finished palacsinta.

Black Locust Palacsinta          makes about 10

2 c. all-purpose flour
2 Tbsp. ground flax seeds (flax seed meal)
1 Tbsp. sugar
pinch of salt
1 12 oz. can of seltzer
1 1/2 c. water
1 1/2 c. chopped black locust flowers
1 Tbsp. cattail or pine pollen (optional)

1. Combine the flour, flax meal, sugar, and salt in a large bowl.
2. Whisk in the seltzer and water, mixing until there are no lumps. Cover and let the batter rest for 5-10 minutes.
3. Stir in the chopped black locust flowers and optional pollen.
4. Heat a non-stick skillet or crepe pan to medium, and add some oil to the pan, swirling to coat the bottom evenly.
5. Pour about 1/4 cup of batter into the pan, again swirling the pan to spread the batter evenly over the bottom of the skillet, the batter should be very easy to spread out this way.
6. Cook about 2-3 minutes until the bottom is lightly browned and the top has set, then flip the palacsinta with a spatula, cooking the other side for 1-2 minutes.
7. Slide the palacsinta out of the pan and fill with jelly, ice cream, or fruit, or top with powdered sugar and eat while still warm.

No comments: