Palacsinta (Hungarian crêpes)

Preparation

1. 1

   In a bowl, whisk the flour, eggs, sugar and a pinch of salt.

2. 2

   Gradually whisk in the milk to avoid lumps, until you get a smooth, runny batter.

3. 3

   Let the batter rest for 20 minutes at room temperature: it will be easier to spread thinly.

4. 4

   Heat a knob of butter in a crêpe pan over medium heat, pour in a ladle of batter, tilting the pan to spread it evenly.

5. 5

   Cook for 1-2 minutes until the edges lift, then flip the crêpe and cook for 1 minute on the other side.

6. 6

   Spread each warm crêpe with apricot jam, roll it up and serve at once, dusted with sugar if you like.