Palacsinta; Hungarian Crepes

(8 x 9" crepes)

Along Bloor Street in Toronto, between Spadina and Bathurst used to be several Hungarian restaurants. I remember having palacsinta filled with apricot jam and dusted with icing sugar there. It's been years since I had any, so I made some this weekend.

Palacsinta are basically crepes with a filling; often sweet although they can be savory as well. My grandmother used to mix sparkling mineral water into the batter just before cooking them. She said that made them lighter.

2 eggs
1 tsp sugar
pinch of salt
1/2 cup milk
1/2 cup unbleached flour
up to 1/4 cup sparkling water

butter (or oil) for frying

apricot spread
icing sugar, for dusting
2 tbsp walnuts, toasted and chopped

In a bowl whisk together the eggs, sugar and salt until they are frothy.

Whisk in the milk and flour and keep whisking until you have a smooth, lump-free batter. Set aside for about 15 minutes.

Heat a small amount of butter or oil in a skillet.

Stir the mineral water into the batter in small amounts until you have the consistency of thick cream.

Ladle a small amount of batter into the skillet and tilt the skillet back and forth until the batter covers the bottom evenly. Cook the crepe until the edges brown and the top begins to feel dry. Carefully flip the crepe and cook the other side for a bit.

For each palacsinta, keep adding small amounts of butter or oil as needed until all the batter is used up.

Spread a small amount of apricot spread over 1/3 of each crepe and roll them up, beginning with the side where you've placed the spread. Dust them with icing sugar and sprinkle with walnuts.

The palacsinta can be served warm or cold.