Recipes Hungarian Palacsinta 1 Review 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 By Tina Ujlaki Tina Ujlaki Title: Executive Food Editor At Food & Wine since: 1985 Born and Raised: New York City background: My mother's family made Pick salami, the Hungarian classic; my father was a restaurant-obsessed gourmand. My first kitchen job was making drinks and desserts at the legendary Caffè Lena in Saratoga Springs, NY, followed by an awesome two years as a stagiaire (/sites/default/files/ntern or apprentice) at Ecole de Cuisine La Varenne in Paris. When I got back, I worked on The Good Cook book series at Time-Life for two years before coming to Food & Wine. What I Do at Food & Wine: I'm responsible for making sure all the food we feature is delicious, interesting and doable. That requires a lot of eating, drinking, tasting, scouting and recipe-smithing. Biggest Thrill: Getting to work with so many incredibly inspiring people throughout the food universe and tasting new things every day. Food & Wine's Editorial Guidelines Updated on December 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: ©Evan Sklar Yield: 6 Ingredients 4 large eggs About 1 1/2 cups milk Pinch of salt 1 cup all-purpose flour 1 tablespoon melted unsalted butter plus more for cooking the crêpes 1/2 cup apricot jam 1 teaspoon fresh lemon juice 1/2 cup coarsely ground walnuts Confectioners' sugar, for dusting Chocolate sauce, for serving (optional) Directions In a bowl, whisk the eggs with 1/2 cup of the milk and the salt. Whisk in the flour until smooth, then whisk in the remaining milk and the butter; the batter should have the consistency of cream. Let the batter rest for 1 hour. Heat a 7-inch crêpe pan and brush with butter. Pour 1/4 cup of batter into the pan and rotate it immediately to coat the bottom evenly; pour any excess batter back into the bowl. Cook the crêpe over moderate heat until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook the second side until brown dots appear, about 10 seconds longer. Transfer to a large plate. Repeat with the melted butter and remaining batter to make 18 crêpes. In a saucepan, melt the apricot jam with the lemon juice; stir until smooth. Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Spread each crêpe with 1 teaspoon of jam and 1 tablespoon of walnuts. Fold it into quarters and transfer to the baking dish. Repeat with the remaining crêpes. Cover the dish with foil and bake for 10 minutes, or until hot. Sprinkle with the remaining walnuts and sift confectioners' sugar on top. Serve the crêpes warm, with chocolate sauce if you like. Rate it Print