Hungarian Pancakes

Easy, prepare-ahead recipe. The most time consuming part is making the crepes.

• Ready In: 1 hr
• Serves: 6-7
• Yields: 12-14 crepes

Ingredients

• FILLING

• 1  cup  dried apricot
• 1  cup water
• 1⁄4 teaspoon  grated fresh lemon rind
• 1  cup sugar
• 1⁄4 cup sherry wine

• BATTER

• 3  eggs
• 1 1⁄2 cups cold water
• 3  tablespoons  melted butter
• 3⁄4 cup  sifted plain flour
• 3⁄4 teaspoon salt
• 1  teaspoon sugar
• 1⁄2 teaspoon baking powder

• TOPPING

• 1⁄2 pint sour cream
• 1⁄2 cup  finely chopped walnuts

Directions

1. Rinse and drain apricots, chop finely and place in saucepan with water.
2. Cook about 15-20 minutes until apricots are tender and water has evaporated.
3. Add lemon rind and sugar, stir until sugar has dissolved.
4. Remove from heat, cool to lukewarm and stir in sherry. Set aside.
5. Beat eggs with water and melted butter.
6. Sift flour, salt, sugar and baking powder together.
7. Add flour mixture to egg, water and butter mixture.
8. Blend thoroughly.
9. Melt a small amount of butter in a 6" fry pan over medium heat.
10. Pour in 3 tbsp batter and tilt pan so that batter runs to edges.
11. Cook until firm and slightly brown, flip and brown other side.
12. Spread crepes with apricot filling and roll up.
13. Arrange in a shallow baking pan and refrigerate until 20 minutes before serving.
14. Reheat in 325°F oven for 20 minutes.
15. Top each serve with a spoonful of sour cream and walnuts.