When I was a child, we often ate in Hungarian restaurants. It seems odd, looking back, since we had Hungarian food at home every day too. The one thing we never had at home, however, were these light, delicious pancakes.—Tina Ujlaki, executive food editorPlus: More Dessert Recipes and Tips
A bit eggy and thicker than my nagymama’s. Very good, none the less. I made the apricot, sans walnuts, a cottage cheese with lemon zest and sugar, and a cottage cheese with Vanilla and sugar as my three fillings.