Chocolate & Walnut Crêpes/Palacinke (Lidia Bastianich) Recipe

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Chocolate & Walnut Crêpes/Palacinke (Lidia Bastianich)
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Ingredients
11
Count
Nutrition
891
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. To make the palacinke batter, whisk together the eggs, 2 cups water, the rum, vanilla, sugar, and salt in a large bowl, until well blended. Sift the flour on top, a bit at a time, whisking each addition in until smooth. Drizzle in 4 tablespoons of the melted butter, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Finally, whisk in the lemon zest. Put the remaining 4 tablespoons of melted butter in a small cup and keep it warm.
  2. Break or chop the chocolate into small pieces, and put them in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth, and keep it warm, in the water, off the heat.
  3. Set the crêpe pan or skillet over medium-high heat until quite hot. Pour in a couple tablespoons of the reserved melted butter, quickly swirl it all over the pan bottom, then pour excess butter back into the cup, leaving the bottom lightly coated with sizzling butter. (If the butter doesn't sizzle, heat the pan longer before adding the batter.) Immediately ladle in a scant 1/3 cup of batter, tilt and swirl so it coats the bottom, and set the pan on the burner.
  4. Lower the heat to medium, and cook the palacinka for a little less than a minute, until the underside is lightly browned in a lacy pattern. Flip it over with a spatula, and fry for 1/2 minute or longer, until the second side is lightly browned, then remove it to a warm platter. Heat the empty pan briefly, then rapidly coat it with butter, fill it with batter, and cook another palacinka. Repeat the sequence, stacking up the finished palacinke on the platter, until all the batter is used up.
  5. Fill and serve the palacinke as soon as possible, while fresh and warm. Keep the platter in a warm spot, and cover the stack with a tent of foil or a large bowl turned upside down. Whip the heavy cream, unsweetened or with sugar to taste, to soft peaks. Stir the melted chocolate, and reheat it if necessary so it is smooth and warm.
  6. Take one palacinka off the stack, and place it with its lacy patterned side down. Spoon a generous tablespoon (or more) warm chocolate in the center of the pancake, and spread it over the palacinka, leaving an inch-wide border uncoated. Scatter a spoonful of chopped walnuts on the chocolate layer, then fold the round in half, hiding the fillings, and fold again into a plump quarter-round.
  7. Fill and fold all the palacinke the same way. For each serving, place two quarter-rounds, overlapping, on a dessert plate, heap some cream on top, scatter some nuts on top of the cream, and drizzle warm chocolate in streaks and squiggles over the palacinke and the plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 890.8 Kcal (3730 kJ)
Calories from fat 581.27 Kcal
% Daily Value*
Total Fat 64.59g 99%
Cholesterol 184mg 61%
Sodium 240.59mg 10%
Potassium 413.47mg 9%
Total Carbs 60.05g 20%
Sugars 5.4g 22%
Dietary Fiber 6.03g 24%
Protein 21.53g 43%
Vitamin C 16.6mg 28%
Vitamin A 0.3mg 9%
Iron 2.8mg 15%
Calcium 84.4mg 8%
Amount Per 100 g
Calories 391.05 Kcal (1637 kJ)
Calories from fat 255.17 Kcal
% Daily Value*
Total Fat 28.35g 99%
Cholesterol 80.77mg 61%
Sodium 105.62mg 10%
Potassium 181.51mg 9%
Total Carbs 26.36g 20%
Sugars 2.37g 22%
Dietary Fiber 2.65g 24%
Protein 9.45g 43%
Vitamin C 7.3mg 28%
Vitamin A 0.1mg 9%
Iron 1.2mg 15%
Calcium 37.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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