Hungarian Crepes (palacsinta)

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Preparation:

Preparation: In a large bowl, combine eggs, milk, club soda and water together. With an electric mixer beat the mixture until smooth, stir in melted butter. Stir in flour, sugar, salt vanilla extract to form a smooth batter. Let the dough rest for 1 to 2 hours Heat a lightly greased frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tip and rotate pan to spread batter as thinly as possible. Cook the crepe for about one minute until the bottom is light brown. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on a large plate. Spread 1 heaping tablespoon of the filling onto each pancake. Top with raspberry, strawberry or apricot jam your choice fold the crepes in half, or role up with the topping on inside and lightly sprinkle cinnamon and powdered sugar over the top.

To make the filling, combine the grated walnuts, and raisin with 1/2 cup sugar, milk, vanilla extract, and rum in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before Spreading the filling onto each pancake.

Servings: 12

Nutrition Facts

Serving size: 1/12 of a recipe (4.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Enjoy!!  H u n g a r i a n C o o k i n g . C o m