Palacsintas with Apricot Jam & Powdered Sugar:

These Hungarian crepes are radically simple to make. The batter can be made a day in advance and whirled again before using.

1 cup whole milk

1 cup plus 2 tablespoons flour

2 tablespoons sugar

2 extra-large eggs

4 tablespoons unsalted butter

¾ cup best-quality jam

1/3 cup confectioner’s sugar

Preheat oven to 375 degrees.  Blend the milk, flour, sugar, eggs, and a pinch of salt in a blender.  Melt 2 tablespoons of the butter and add to the blender.  Blend until smooth.

Melt 1 teaspoon of the butter in an 8-inch skillet  Coat the bottom of the pan with a very thin layer of batter; swirl to evenly spread the batter.  Cook over medium heat until bubbles form on top and the crepe browns lightly on the bottom.  Turn over; cook 30 seconds.  While still in pan, put a heaping tablespoon of jam down the center of the crepe and roll up, pressing slightly.  Transfer to a baking sheet.  Cover with foil and place in the oven.  Repeat to make 8 palacsintas, adding butter to the pan as you go.  Sprinkle with confectioners’ sugar pushed through a sieve.  Serves 4   

Caramelized Almond Toasts: Lovely for breakfast or afternoon tea.

4 thick slices challah or brioche

2/3 cup sweetened condensed milk

½ teaspoon almond extract

½ cup sliced almonds

2 tablespoons confectioners’ sugar

Preheat the oven to 375 degrees. Place the bread on a baking sheet.  Stir together the condensed milk and almond extract. Spread a little on the bread to cover the surface. Sprinkle the surface evenly with the almonds; drizzle the remaining condensed milk on top.  Bake 6 minutes until golden. Cool. Sprinkle with confectioners’ sugar pushed through a sieve.  Makes 4