Two of my daughter’s signature recipes.
Hungarian Polichinkas (Crepes) w/ Homemade Strawberry Preserves
*1 ½ C. Sugar
*Juice of 1 lemon
*1- 16-oz. package of strawberries.
INSTRUCTIONS: With the heat on low, add the sugar to a pot. Then add all of the juice of 1 lemon. Wisk around until mixture turns almost liquid, and sugar dissolves. Then quarter all of the strawberries. Make sure that you also cut out the leaves. Add the quartered strawberries to the simmering mixture and stir all around coating all of the strawberries. When strawberries are soft, mash the strawberries with a potato masher. Turn the heat up just a smidge and let cook for 15-20 minutes.
HUNGARIAN POLICHINKAS (Crepes)
*1 C. Whole Milk
* ½ C. All purpose flour
*1 tbsp. Sugar
* 1/8 tsp. Salt
*1 tsp. Ground Cinnamon
INSTRUCTIONS: In a blender, add the ingredients in the order listed above. (First the eggs, then the milk, the flour, sugar, salt, cinnamon.) Blend all together for approximately 20-40 seconds until well-blended and incorporated. With the heat on low, butter a small sauté pan. Ladle batter into the pan with a ¼ C. measure. Let cook on each side for 2-3 minutes.
When both the preserves and polichinkas are prepared, assemble like so: Lay your polichinka flat on a plate. Spread the preserves on the surface. Roll the polichinka like a burrito. You may top with whipped cream and garnish with slices of fresh strawberry.