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Hungarian Pancakes

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

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

directions

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

@Tess8728
Contributor
@Tess8728
Contributor
"Easy, prepare-ahead recipe. The most time consuming part is making the crepes."
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  1. JustJanS
    I just have to give these a 5 star rating cos I've eaten these wonderful pancakes at "Tess's" home just last week! Delicious, lacy crepes filled with yummy Aussie dried apricots, and served with sour cream. Must admit I was a bit sceptical about the sour cram, but it works so well. Delicious thanks Tess! And thanks for posting the recipe so I can put it in my cookbook.
    Reply
  2. Tess8728
    Easy, prepare-ahead recipe. The most time consuming part is making the crepes.
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