Recipe of the Month

(Crêpes with Apricot Jam)

Ubiquitous throughout central Europe, these crêpes are named after the Austrian palatschinke and the Hungarian palacsinta. While apricot jam remains the most popular filling, palacinche may also be served with chocolate cream, fresh fruit, cooked apples, ricotta cheese, or hazelnut, walnut, or chestnut cream. They may be folded into quarters, as shown here, or else rolled up jelly roll style.

2 cups all-purpose flour
4 teaspoons sugar
Pinch salt
4 eggs
2-1/2 cups whole milk
2 tablespoons unsalted butter, melted
1 teaspoon freshly grated lemon peel
• • •
2 cups apricot jam
Confectioners’ sugar (optional)

In a medium bowl, combine the flour, sugar, and salt. In a large bowl, whisk together the eggs, milk, melted butter, and lemon peel. Gradually whisk in the flour mixture.

Preheat a 10- or 11-inch nonstick skillet over medium-low heat. Pour 1/2 cup batter into the skillet, swirling to allow the batter to coat the bottom of the skillet. Cook until the crêpe begins to turn light golden in color, about 1–2 minutes on each side. Repeat using the remaining batter. (Stack the crêpes between layers of parchment or waxed paper; they may be warmed in a low oven or microwave before assembling.)

Spread each crêpe with about 3 tablespoons apricot jam; fold into quarters. Sprinkle with confectioners’ sugar, if desired.

Makes 10 crêpes.