Monday, September 14, 2015

Palacsintas (Hungarian Crepes)

 Palacsintas with Apricot Jam and Powdered Sugar

1 cup whole milk
1 cup plus 2 tbsp flour
2 tbsp sugar
2 extra large eggs
4 tbsp unsalted butter
¾ cup apricot jam*
⅓ cup confectioners sugar

Blend the milk, flour, sugar, eggs, and a pinch of salt in a blender. Melt 2 tbsp of the butter and add to the blender. Blend until smooth.

Melt 1 tsp butter in an 8-inch skillet. Coat the bottom of the pan with a very thin layer of batter. Basically make crepes, don’jt feel like typing it all. After flipping and cooking 30 seconds, while still in pan, put a heaping tablespoon of jam down the center of the crepe and roll up, pressing slightly. Transfer to a baking sheet. Cover with foil and place in the oven. Repeat to make 8, adding butter as you go. Sprinkle with confectioner’s sugar pushed through a sieve.

*I used raspberry!

This recipe comes from Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold 

Like pancakes? I seem to make them from around the world! Check out the Finnish pannukakku, Icelandic pönnukökur, Papua New Guinean banana pancakes, the Danish ebleskiver, and what we call the German oven apple pancake. I also made ratio pancakes from Michael Ruhlman's book, which we can call American.

No comments: