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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PALACHINKE WITH CHEESE FILLING


Primary category: Desserts

From the cookbook: C is for Cheese   


Ingredients:

2 cups of flour
3 cups of milk
5 eggs
1/2 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 pounds ricotta
1/2 cup sugar
1 tablespoon vanilla
1/2 cup raisins
honey

Directions:
Cheese filling:
The night before, soak the raisins in water so they plump. Mix cheese, sugar and vanilla with
whisk. Then fold in raisins.
Palachinke:
Beat the eggs and sugar until frothy. Add salt and 1 1/2 cups of the milk. Add vanilla. Beat in
flour until sommth. Add the rest of the milk. This makes a thin batter that should be much
thinner than pancake batter. Heat a 9" non-stick pan and greas with butter or canola oil - just
enough to coat the bottom of the pan. Heat on medium high. When grease is hot, pour in about
1/4 cup of the batter and swirl pan until batter thinly covers the bottom. Allow it to heat until the
batter is dry to appearance and edges are turning brown. Use a spatula to flip the crepe over,
allowing it to cook for only 10 seconds on the second side. Flip the crepe onto a plate covered
with paper towel to absorb excess oil or butter. Repeat for each crepe.
Assembly:
Spread the filling over the inside of the crepe, then roll into a cylinder. Place crepe on a plate
and drizzle lightly with warm honey.
Note: To be more traditional, substitute bryndza (East European sheep's milk cheese) for the
ricotta. Bryndza is a dry pungent cheese like feta. Use 2 pounds and smash it wil 1/2 cup of
milk or cream or break it down with milk in a food processor until it is a fine grainy consistency.

ingredients(s): raisin, honey, flour, ricotta cheese,

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