Hungarian Apricot Jam-filled Palacsinta with Powdered Sugar
Enjoy these delightful, fluffy Hungarian crepes filled with vibrant apricot jam and finished with a dusting of powdered sugar.
Preparation
Get these tasks done before you start cooking.
Making the Batter
- 1
Combine Ingredients
In a medium bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, and salt until smooth.
- 2
Rest the Batter
Let the batter rest for 15 minutes to allow air bubbles to settle.
- 3
Stir Before Cooking
Stir gently before using to ensure a smooth consistency.
Preparing the Filling
- 1
Warm the Jam
Warm the apricot jam in a small saucepan over low heat to make it easier to spread.
- 2
Cool Slightly
Remove from heat and let it cool slightly.
How to Make Hungarian Apricot Jam-filled Palacsinta with Powdered Sugar
Total time: 1 h · Yields 6 servings
- 1
Cooking the Palacsinta
Heat a non-stick skillet over medium heat and lightly grease. Pour 1/4 cup of batter into the skillet, swirling to cover the bottom.
- 2
Flipping the Palacsinta
Cook for about 2 minutes until the edges begin to lift, then flip and cook for another minute.
- 3
Filling the Palacsinta
Spread a tablespoon of apricot jam on one half of the palacsinta, fold, and remove from the pan.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftover palacsinta can be refrigerated for up to 2 days, though they are best enjoyed fresh.
Can I make this ahead?
The batter can be made up to a day in advance and stored in the fridge. Stir well before using.
Can I use a different type of jam?
Absolutely! Feel free to substitute your favorite jam or fruit preserve for the apricot jam.
Is there a gluten-free alternative?
Yes, you can use gluten-free flour instead of all-purpose flour, though the texture might be slightly different.
How can I reheat palacsinta?
Reheat in a non-stick skillet over low heat for a minute on each side to warm through without drying out.
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