Hungarian Pancakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 cup dried apricot
• 1 cup water
• 1/4 teaspoon grated fresh lemon rind
• 1 cup sugar
• 1/4 cup sherry wine
• 3 eggs
• 1 1/2 cups cold water
• 3 tablespoons melted butter
• 3/4 cup sifted plain flour
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 pint sour cream
• 1/2 cup finely chopped walnuts

Recipe

• 1 rinse and drain apricots, chop finely and place in saucepan with water.
• 2 cook about 15-20 minutes until apricots are tender and water has evaporated.
• 3 add lemon rind and sugar, stir until sugar has dissolved.
• 4 remove from heat, cool to lukewarm and stir in sherry. set aside.
• 5 beat eggs with water and melted butter.
• 6 sift flour, salt, sugar and baking powder together.
• 7 add flour mixture to egg, water and butter mixture.
• 8 blend thoroughly.
• 9 melt a small amount of butter in a 6" fry pan over medium heat.
• 10 pour in 3 tbsp batter and tilt pan so that batter runs to edges.
• 11 cook until firm and slightly brown, flip and brown other side.
• 12 spread crepes with apricot filling and roll up.
• 13 arrange in a shallow baking pan and refrigerate until 20 minutes before serving.
• 14 reheat in 325°f oven for 20 minutes.
• 15 top each serve with a spoonful of sour cream and walnuts.