Hungarian Crepes with Peanut Butter and Jam: Palacsinta
- 2 eggs
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup all-purpose flour
- Unsalted butter
- Peanut butter (smooth or chunky)
- Jam (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.)
- Confectioners' sugar
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar and flour. Set aside for 30 minutes.
Preheat the oven to 200 degrees and put a platter in the oven to heat.
In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
Remove the crepes from the oven. One by one, spread each crjpe with a thin layer of peanut butter and jam and roll up like a cigar. Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
Recipe courtesy of Gale Gand,