Traditional Hungarian crepes are thin pancakes, filled with apricot jam, cottage

cheese, chocolate sauce or poppy seed, rolled up and sprinkled with icing sugar
.
Ingredients:
(for 9-11 crepes)
The Hungarian Crepe
Palacsinta, in the making
1 egg
cup milk
10 rounded tablespoons of flour
cup of soda water (mineral water with gas)
salt (or sugar optional)
1/2 cup of oil
To obtain a thin crepe, mix the cold milk and the egg with a wire whisk. Add the
flour slowly and keep stirring the mixture until it becomes a creamy, smooth-fl
owing dough. Add the soda water and a pinch of salt.
Heat a well-cleaned crepe pan. Lightly coat the pan with oil. Pour about cup dou
gh into the hot pan, swirl it around to spread the dough evenly and fry over hig
h heat. The dough should separate from the pan. Turn and fry the other side.
If the crepe is too thick, thin the dough by adding soda water. Always stir the
mixture before pouring it into the hot pan, otherwise the flour might settle.
The Hungarian Crepe
Palacsinta, rolled-up
Also, if the filling you wish to use is not sweet enough, or if you wish to make
the crepes extra sweet, add 1 tablespoon of sugar to the dough. This will howev
er, increase the risk of the crepe sticking to the pan.
Several types of crepe fillings can be used; our favorite is apricot jam...
Bon apptit! (J tvgyat!)