Palacinke

Photo: flickr user jmilles

Ingredients

(Sweet Crepes with chocolate-walnut filling)

Lidia Bastianich

2 eggs

2 cups milk

1/2 cup club soda

1/4 cup sugar

1 tablespoon dark rum

1 teaspoon vanilla

1/4 teaspoon salt

2 cups all-purpose flour

3 tablespoons olive oil

1 1/2 tablespoons grated orange peel

2 teaspoons grated lemon peel

vegetable oil

6 ounces milk chocolate, chopped

1 cup coarsely chopped walnuts, divided

sweetened whipped cream

confectioner's sugar

Preparation

Make Crepes: In a large bowl whisk eggs. Add milk, club soda, sugar, rum, vanilla, and salt, blending until sugar dissolves. Gradually sift in flour to form a batter. Add olive oil. Stir in orange and lemon peels.

In a 6- to 7- inch nonstick pan over medium high heat, heat 1 tbsp vegetable oil, pouring off the excess. Pour a scant 1/4 cup of batter into pan, tilting it to distribute batter as evenly as possible. Return pan to heat, reduce heat to medium and cook crepe until lightly browned, 30 to 40 seconds. Carefully flip crepe with a spatula and cook the second side until brown spots appear, about 30 seconds more. Transfer crepe to a warmed platter. Repeat with remaining batter, re-oiling the pan only as necessary. Stack the finished crepes and keep warm under a mixi

Make chocolate-walnut filling: Melt chocolate in the top of a double boiler over hot (not boiling) water. Stir chocolate to melt evenly. Remove from heat and stir in 1/2 cup of walnuts.

Spread a generous tablespoon of the chocolate mixture over half of a crepe.

Fold the other half over the chocolate, then fold crepe in half again to form a triangle. Repeat.

To serve, arrange four crepes on each plate. Dollop with whipped cream and sprinkle with remaining walnuts and confectioner's sugar. Serve immediately.

Makes 9 servings.