Sure! Here’s the detailed recipe for Hungarian Pancakes, perfect for a delightful breakfast or brunch treat:
Hungarian Pancakes
Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 12-14 crepes
Description:
Indulge in the delightful flavors of Hungarian Pancakes, a beloved European treat that combines the sweetness of apricots with the richness of sour cream and walnuts. These thin crepes, filled with a luscious apricot filling and topped with creamy sour cream and crunchy walnuts, are sure to become a family favorite.
Ingredients:
- 1 cup water
- 1 fresh lemon rind, finely chopped
- 1/4 cup sugar
- 1 cup sherry wine
- 1/4 cup eggs (about 3 eggs)
- 3 cups cold water
- 1 1/2 tbsp butter, melted
- 3 cups plain flour
- 3/4 tsp salt
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 cup sour cream
- 1/2 cup walnuts, chopped
Instructions:
-
Rinse and drain apricots, then chop them finely and place them in a saucepan along with water.
-
Cook the apricots over medium heat for about 15-20 minutes, or until they are tender and the water has evaporated.
-
Add the finely chopped lemon rind and sugar to the cooked apricots, stirring until the sugar has completely dissolved.
-
Remove the saucepan from the heat and allow the mixture to cool to lukewarm temperature. Then, stir in the sherry wine and set the filling aside.
-
In a separate bowl, beat the eggs with cold water and melted butter until well combined.
-
In another bowl, sift together the flour, salt, sugar, and baking powder.
-
Gradually add the sifted flour mixture to the egg, water, and butter mixture, blending thoroughly until a smooth batter forms.
-
Heat a small amount of butter in a 6-inch frypan over medium heat.
-
Pour approximately 3 tablespoons of the batter into the heated frypan, tilting the pan to ensure that the batter spreads evenly to the edges.
-
Cook the crepe until it becomes firm and slightly brown on one side, then carefully flip it over and brown the other side.
-
Once cooked, spread each crepe generously with the prepared apricot filling and roll them up.
-
Arrange the filled crepes in a shallow baking pan and refrigerate them until about 20 minutes before serving.
-
When ready to serve, preheat the oven to 325°F (165°C) and reheat the crepes in the oven for about 20 minutes.
-
To serve, top each warm crepe with a dollop of sour cream and a sprinkle of chopped walnuts for added flavor and texture.
Nutritional Information (Per Serving):
- Calories: 473.6
- Fat Content: 22.3g
- Saturated Fat Content: 9.5g
- Cholesterol Content: 128.2mg
- Sodium Content: 444.3mg
- Carbohydrate Content: 62.5g
- Fiber Content: 2.7g
- Sugar Content: 47.4g
- Protein Content: 7.8g
Recipe Notes:
- These Hungarian Pancakes can be enjoyed warm or cold, making them perfect for any occasion.
- Feel free to adjust the sweetness of the apricot filling according to your preference by adding more or less sugar.
- You can also substitute the apricot filling with your favorite fruit preserves for a delicious variation.
- Serve these pancakes as a decadent breakfast treat or as a delightful dessert at your next gathering for a memorable culinary experience.
Enjoy these heavenly Hungarian Pancakes with your loved ones and savor the exquisite flavors of this classic European delicacy! 🥞🍑✨
