Recipe Finder: Ham Palacsinta

I think I've said it before, but George Falls, you're the best. Falls, the owner of Paulette's, always comes through when readers want a recipe and sometimes will even email me when he's out of town, just to let me know he'll get a recipe to us when he gets back. When Betty Edwards emailed to let me know she'd lost half the page from the recipe we published in 2007 for ham palacsinta, I knew we'd get it one way or the other. 

And here it is. This time around I've cut the recipe back to serve six and cut the mustard sauce way back (before it made a gallon!). By the way, the tricky name is pronounced pal-A-chinta, with short "As," as in cat.

Requests

Francine Washington would like the cornbread muffins recipe from the closed Dixie Cafe, but will take any good cornbread muffin. I'm sure I can find one for her, but if you have one to share or have Dixie Cafe's recipe, please send it.

And Marsha McGee wants the recipe for the very cheesy artichoke dip from Amerigo. Ben Brock is another restaurateur who has always generously shared his recipes and here's to hoping he'll do so again.

If you'd like a recipe or have one to share, please email Jennifer Biggs at biggs@commercialappeal.com.

Ham Palacsinta 

Ingredients

Ham mix:

1 1/2 pounds cooked ham 

1/3 cup sour cream

Crepe batter:

3/4 cup milk

2 tablespoons water

1/2 cup all-purpose flour

1/8 tsp. salt

1 egg

Vegetable oil for skillet

Dredge:

1/2 cup milk

1 egg

Cracker meal (see note)

Sweet mustard sauce:

3 cups mayonnaise (see note) 

1/2 cup granulated sugar 

1/2 cup prepared mustard (see note) 

Squeeze of lemon juice

1 teaspoon chopped dried chives

1 teaspoon prepared horseradish

Directions

Make the ham mix: Cut ham into large strips that will fit into your meat grinder. Grind ham. Mix ground ham and sour cream thoroughly. If using a food processor, pulse a few times.

Make the crepes: Mix milk and water together. Put flour and salt in mixing bowl and mix. Add half of milk/water mixture to flour and mix for about 3 minutes until all lumps are gone. Add the remaining liquid and mix until blended. Strain mixture to remove lumps, then add egg, beating well with a hard whip or whisk. Refrigerate until ready to use.

To cook, pre-heat a small nonstick skillet and coat well with vegetable oil. Pour about 2 ounces crepe batter into hot skillet and coat skillet with batter. (Pour any excess batter back out.) Cook on both sides like a pancake. The crepes will be very delicate. Store crepes on a plate topped with a damp towel and wrapped in plastic wrap until ready to use.

Assemble: Place about 1/3 to 1/2 cup of ham mix into crepe. Form the mix into a rectangular shape in the center of the crepe. Roll up crepe, pressing down lightly on the edge so it holds together and is slightly flattened.

For the dredge: Mix together milk and eggs. Roll crepe in egg/milk mixture then dredge in cracker meal until evenly coated. (Cover with a damp towel until ready to cook.)

Make the mustard sauce: Combine all ingredients into large mixing bowl and whip until sauce is smooth. Refrigerate in a sealed container. 

Finish: Deep fry until a golden brown and serve with sweet mustard sauce.

Notes: If cracker meal is not available at the grocery, use unsalted crackers and grind them in your food processor. Paulette's uses Kraft mayonnaise and French's mustard.

Makes about 6 crepes.

Source: Paulette's