Traditional Hungarian crepes are thin pancakes, filled with apricot jam, cottage cheese, chocolate sauce or poppy seed, rolled up and sprinkled with icing sugar.
(for 9-11 crepes)
¾ cup milk
10 rounded tablespoons of flour
¾ cup of soda water (mineral water with gas)
salt (or sugar optional)
1/2 cup of oil
To obtain a thin crepe, mix the cold milk and the egg with a wire whisk. Add the flour slowly and keep stirring the mixture until it becomes a creamy, smooth-flowing dough. Add the soda water and a pinch of salt.
Heat a well-cleaned crepe pan. Lightly coat the pan with oil. Pour about ½ cup dough into the hot pan, swirl it around to spread the dough evenly and fry over high heat. The dough should separate from the pan. Turn and fry the other side.
If the crepe is too thick, thin the dough by adding soda water. Always stir the mixture before pouring it into the hot pan, otherwise the flour might settle.
Also, if the filling you wish to use is not sweet enough, or if you wish to make the crepes extra sweet, add 1 tablespoon of sugar to the dough. This will however, increase the risk of the crepe sticking to the pan.
Several types of crepe fillings can be used; our favorite is apricot jam...
Bon appétit! (Jó étvágyat!)