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Ingredients
| dehydrated apricots: 1 cup |
| water: 1 cup |
| lemon zest: 1/4 tsp (grated) |
| granulated sugar: 1 cup |
| sherry (wine): 1/4 cup |
| eggs: 3 |
| water: 1 1/2 cups (cold) |
| salted butter (melted): 3 Tbl |
| all-purpose flour (sifted): 3/4 cup |
| salt: 3/4 tsp |
| granulated sugar: 1 tsp |
| baking powder: 1/2 tsp |
| sour cream: 1/2 pt |
| walnuts (chopped): 1/2 cup |
Hungarian Pancakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
13 serving(s)
Tags
- Rinse and drain apricots, chop finely and place in saucepan with water.
- Cook about 15-20 minutes until apricots are tender and water has evaporated.
- Add lemon rind and sugar, stir until sugar has dissolved.
- Remove from heat, cool to lukewarm and stir in sherry. Set aside.
- Beat eggs with water and melted butter.
- Sift flour, salt, sugar and baking powder together.
- Add flour mixture to egg, water and butter mixture.
- Blend thoroughly.
- Melt a small amount of butter in a 6" fry pan over medium heat.
- Pour in 3 tbsp batter and tilt pan so that batter runs to edges.
- Cook until firm and slightly brown, flip and brown other side.
- Spread crepes with apricot filling and roll up.
- Arrange in a shallow baking pan and refrigerate until 20 minutes before serving.
- Reheat in 325°F oven for 20 minutes.
- Top each serve with a spoonful of sour cream and walnuts.