Hungarian-Style Crepes – A Great Weekend Breakfast


Weekends tend to fill up pretty unexpectedly, don’t they? They start as blank slates full of hopes of sleeping in and lazy days and lots of family together time.  However, seemingly unexpectedly, they fill up.  The to-do list becomes longer than any one person can handle, groceries must be bought, and the laundry neglected or forgotten all week becomes the reality.  Such is life.

However, there’s no reason that a smashingly good breakfast still can’t be had amidst the groceries and errands and laundry.  This recipe, my mom’s traditional Hungarian-style crepes, is easy, requires no lag time and can be served up to suit any tastes. Traditionally served filled with sweetened cottage cheese or a your favorite jam, they can be mixed up as you wish: savory or sweet, chocolate or fruit, always with smiles all around.

These crepes freeze well, can be made ahead of time and needn’t be limited to weekends. Weekdays deserve smiles, too.img_3461


For the crepes

1 cup all-purpose flour

2 TB sugar

1 egg

1 cup milk

For the filling
2 cups cottage cheese (whatever kind you like)
1/2 teaspoon vanilla extract
1 tsp sugar
In a medium bowl, beat the egg and milk together. Add the rest of the ingredients and mix well. The batter will be quite runny.
Heat a small non-stick pan. Coat with melted butter, a bit of oil or cooking spray. Pour ¼ cup of batter into the center of the pan and swirl to spread evenly. Cook for about 1 minute and flip. Cook for another minute or until it is nicely browned and remove. Lay them out flat so they can cool on a cooling rack. Continue until all batter is gone. Once cooled, they can be stacked with no problem.
Fill as you will. The sky’s the limit!!


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