Chicken Stuffed Palacsinta With Hungarian Paprika And Sour Cream
|Milk||1 Cup (16 tbs)|
|Hungarian sweet paprika/Semisweet paprika||1⁄2 Teaspoon|
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon, melted (1/4 Stick)|
|Chopped fresh parsley||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Celery stalk||1 , sliced|
|Garlic||3 Clove (15 gm), minced|
|Hungarian semisweet paprika||4 Tablespoon|
|Tomatoes/2/3 cup tomato puree||2 Medium, peeled, seeded and chopped|
|Strong chicken stock||1 1⁄4 Cup (20 tbs) (Preferably Homemade)|
|Dried marjoram||1 Pinch|
|Freshly ground pepper||To Taste|
|Bacon fat/Vegetable oil||1 Tablespoon|
|Sliced mushrooms||4 Ounce (1 1/2 Cups)|
|Chopped fresh parsley||4 Tablespoon|
|Sour cream||1 1⁄2 Cup (24 tbs) (Room Temperature)|
For palacsinta: Combine milk, eggs, paprika and salt in medium bowl and whisk to blend.
Gradually add flour, whisking until smooth.
Blend in melted butter.
(Batter can also be made in processor or blender.) Strain batter.
Stir in parsley.
Refrigerate 1 to 2 hours.
Thin batter with small amount of cold water if necessary (batter should be consistency of whipping cream).
Place heavy crepe pan or 5- to 7-inch skillet over medium-high heat.
Brush with oil.
Add 2 to 2 1/2 tablespoons batter to corner of pan and quickly tilt pan to coat entire bottom.
Cook until pancake is lightly browned on bottom.
Turn and cook second side until speckled with brown.
Slide pancake out of pan onto plate.
Repeat with remaining batter, brushing pan with oil as necessary.
Stack pancakes (you should have 12 to 16) on plate between sheets of waxed paper.
(Can be prepared up to 3 days ahead, wrapped in plastic and refrigerated.
Pancakes can also be frozen.
Bring to room temperature before using.)