Ingredients
- 2 large eggs
- 1 cup milk, divided into ⅓ cup and 2/3 cup
- 1 cup all purpose flour
- ¼ tsp kosher salt
- ¼ tsp vanilla extract
- a splash of seltzer
- clarified butter
Fillings:
- ground toasted walnuts
- apricot jam
- cinnamon sugar
- dried fruits
- chestnut puree
- sour cream and/or whipped cream
Instructions
- In a medium bowl, beat the eggs. Add ⅓ cup of milk and the flour, and beat until combined. Add the remaining milk, salt, and vanilla and whisk to combine.
- Let the mixture sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.
- Heat a small nonstick or well-seasoned cast iron skillet over medium heat. Lightly grease with clarified butter, using a paper towel to wipe off the excess. Hold the pan’s handle in one hand and pour in 3-4 tablespoons of the batter, swirling and tilting the pan to spread it in a thin, even layer to coat the bottom of the pan.
- Let it cook until the top begins to dry. Using a thin spatula, lift one edge of the crepe. Grab the edge with your fingers and flip. Cook on the second side for 10 seconds, then transfer to a plate. Repeat with the remaining batter.
- Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Hungarian