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Hungarian Crepes

Hungarian Crepes

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Published by CTV_Montreal
A recipe from the cookbook Mosaic. Presented with permission
A recipe from the cookbook Mosaic. Presented with permission

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Categories:Topics, Food & Wine
Published by: CTV_Montreal on Sep 11, 2013
Copyright:Attribution Non-commercial

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12/15/2014

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     b     r     u     n      c     h
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haia cê wiAi dizz
In eastern Europe, cheese blintzes were customarily served for the dairy festival of Shavuot.Try this updated version, which combines a traditional blintz with a Hungarian palacsinta, asweet pancake.
crÊpes2 a  1
¼
 (310 ml) mik  1  (250 ml) a- 2 b (30 ml) b, mpi  afIllIng 1 (8 z / 250 ) aka i am 
¼
 (60 ml) b (
½
ik),  1 b (15 ml) a 1  (5 ml) vaia xaAprIcot sAuce (150 ml) ai jam (75 ml) y qz a ji2 b (30 ml) b 1 b (15 ml) y qz m ji
To make the crêpes, put the eggs, milk, our, butter, and salt in a blender Process until asmooth batter is ormed. Turn into a bowl and cover and rerigerate or at least 1 hour untilthe batter thickens.Lightly grease a 6 to 7-inch (15 to 18 cm) nonstick crêpe pan or a cast-iron skillet.Briey heat the prepared crêpe pan until moderately hot. Pour about
¼
cup (60 mL) o thebatter into the pan. Quickly tilt the pan about so that a thin layer o the batter covers theentire bottom. Cook or about 10 seconds. Using a spatula, ip the crêpe over and cook theother side or another 10 seconds. Transer the crêpe to a plate and cover with wax paper.Repeat with the remaining batter, layering wax paper between each cooked crêpe.To make the flling, combine the cream cheese, butter, sugar, and vanilla in a bowl and beatuntil light and uy.To make the apricot sauce, combine the jam, orange juice, butter, and lemon juice in asaucepan and bring to a boil. Stir well and set aside to cool.To make the crêpes, preheat the oven to 350°F (180°C). Lightly grease a baking dish.Spread 2 tbsp (30 mL) o the flling in the center o each crêpe. Roll loosely and arrange,seam side down, in the prepared baking dish. Cover the baking dish with oil, place in theoven, and bake or 15 to 20 minutes. Remove rom the oven and pour hal the remainingapricot sauce over the crêpes. Pour the remaining sauce into a small pitcher and serve on theside at the table.Yield: 12 to 16 crêpes
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