Description Edit

Hungarian pancakes

Ingredients Edit

Directions Edit

  1. Mix flour, salt and sugar.
  2. Combine well beaten eggs and milk.
  3. Add egg and milk gradually to flour mixture, beating to a thin smooth batter.
  4. Let batter sit for at least ½ hour, up to overnight.
  5. This gets rid of the raw flour taste and permits the flour to hydrate.
  6. Spoon 3 tbsp on hot buttered skillet. Will be very thin.
  7. Tilt skillet quickly in a circular motion to distribute batter over skillet.
  8. Brown lightly on both sides.
  9. Continue this until batter is used up.
  10. As each crêpe is done, spread with strawberry jam, roll up lightly and sprinkle with powdered sugar.
  11. These can be made ahead of time and reheated in a slow oven for a few minutes.

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