Hungarian Breakfast Crepes (Palacsinta) with Poppy Seed Filling

Ingredients

• 1 cup All-Purpose Flour
• 2 large Eggs
• 1.5 cups Milk (dairy or dairy-free)
• 1 tbsp Sugar
• 0.25 tsp Salt
• 1 tbsp Sunflower Oil
• 0.5 cup Poppy Seeds
• 0.33 cup Sugar
• 0.25 cup Milk (dairy or dairy-free)
• 1 tsp Lemon Zest

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 2 large Eggs, 1.5 cups Milk, 1 tbsp Sugar, and 0.25 tsp Salt. Blend until the batter is completely smooth.
2. 2Heat a 10-inch non-stick skillet over medium heat, about 350°F (175°C). Add the 1 tbsp Sunflower Oil to the hot skillet.
3. 3Pour 1/4 cup of the batter into the hot skillet. Immediately tilt the skillet to spread the batter into a thin, even circle. Cook for 1 to 2 minutes, or until the edges look dry and the bottom is golden brown.
4. 4Carefully flip the crepe and cook for another 1 to 2 minutes on the other side until golden brown. Slide the finished crepe onto a plate. Repeat this process with the remaining batter, adding a little more oil if needed, until all the batter is used.
5. 5In a small saucepan, combine the 0.5 cup Poppy Seeds, 0.33 cup Sugar, 0.25 cup Milk, and 1 tsp Lemon Zest. Cook over low heat, stirring constantly, for 5 to 7 minutes, or until the mixture thickens into a paste.
6. 6Lay a crepe flat. Spoon about 1 to 2 tablespoons of the poppy seed filling onto one half of the crepe. Fold the other half over the filling to create a half-moon shape, then fold again into a triangle. Repeat with the remaining crepes and filling. Serve warm.

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