6/17/2010

Hungarian pancake

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Ingredients: 15 crepes (it depends of pan's diameter)

200 g all purpose flour
2 eggs
3 dl milk
3 dl sodawater or mineralwater
pinch of salt
pinch of sugar
1/2 dl neutral oil

Preparation:
  1. Put the flour, eggs, oil, salt, sugar and milk into a bowl. Stir them with mixer until smooth.
  2. Add the sodawater and mix them again. The dough should be liquid. Let it stand for 30 minutes.
  3. Find a heavy pan, sprinkle with oil and heat it. Pan's diameter is about 18-20 cm.
  4. Pour 1 ladle dough in the pan, do circular motions with your hand so the dough covers the whole pan. Hungarian pancakes are very thin.
  5. Bake the pancake about 1-2 minutes, turn it around to other side and bake that 1-2 minutes again. Put the pancake on a plate and bake an other one step by step.
  6. Fill and roll them.

Hungarians use a variety of fillings for pancakes.

Some examples of simple fillings:
- cocoa powder, cinnamon, grated coconut, walnut or poppy seed plus icing sugar
- variety of jams
- different puddings and creams
- ricotta cheese, cottage cheese
- fruits
and so on.
You can use different sauces too (vanilla, choco, fruits ...).

Difficult fillings:
There are famous Hungarian pancake recipes, for example Gundel's pancake or Pancake of Hortobagy etc.

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