- 2 eggs
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/3 teaspoon salt
- 2 cups all-purpose flour
- 8 tablespoons melted butter ( or more)
- 2 lemons, zest of, finely grated.
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.
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.
Cut 4-6 plums in quarters, discarding pits. (I use any kind, from Italian prune plums to Santa Rosa plums). Place the plums in a saucepan with three tablespoons of water, two tablespoons sugar and a dash of cinnamon. Let come to a boil, then lower heat to a simmer. Cook over love heat for about ten minutes, or until fruit has softened.