Hungarian crêpes | Palacsinta
Serves 2-4 Ah, the glories of simple love. Simple food. Simple summertime breakfasts in Hungary. My mom has been making palacsinta under the guise of crêpes for decades. Despite being half Hungarian, she even calls them crêpes -I suppose because it’s easier to say. Still, like any good Hungarian, she’s made an art of rolling them up with fruit, yogurt, and nuts. Today – in her honor – we make the simplest preparation of all: smeared with apricot jam, sprinkled with crushed walnuts and stacked as high as we can handle. It’s like a Hungarian hug on a plate. Start this recipe the night before you need it. The next morning you’ll have thin, delicate palacsinta, perfect for wrapping up sweet or savory food (you could even wrap up chicken paprika in it). Some will tell you to keep the batter thin – it should pour about like maple syrup. You can thin it as needed with extra milk. Ingredients: 2 cups flour 2 cups milk, plus extra as needed 2 eggs 1 1/2 tsp …
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