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Hungarian crepes (Palacsinta)

My friend Tamas invited me for a breakfast featuring Hungarian Palacsinta (pronounced palachinta). It was a delectable surprise. These Hungarian crepes were light and fruity. The following is a traditional recipe that contains wholesome ingredients and has been handed down for several generations.

Hungarian Palacsinta
 Palacsinta Batter
Palacsinta Batter

1 cup all-purpose flour
1 large peach or 2 plums thinly sliced
1-1/2 cups milk
1 egg
1/2 tsp sugar

Combine flour, milk, eggs, and sugar in a bowl. Beat with a rotary beater or whisk until blended. Stir the thin slices of peach or plum into the batter. Heat a lightly greased 6-inch skillet and pour about 2 tablespoons of batter. Lift the skillet, and tilt it to spread the batter evenly. When the edges can be lifted, check the bottom of the crepe, and if slightly brown, turn it over to finish cooking. Grease the skillet between crepes. Makes about 12 crepes.

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