Adapted from a recipe by Lillian Berliner from The Holocaust Survivor.
This recipe was always on our menus and were native to my hometown of Kolozsvar, Hungary on the Romanian border in Transylvania.
1-¼ cups flour
1 tsp. sugar
1-cup club soda
margarine or butter for frying crepes
Mix eggs, flour milk sugar and salt
Make a smooth pancake dough, and let rest for 1-2 hours
Stir in club soda at the last moment, just before frying the crepes
Heat an 8" pan and when it is hot add ¼ tbsp. margarine of butter. Let it melt to cover the bottom of the pan
Ladle batter into pan, gently tipping and twisting so it covers the whole pan. When the top bubbles, gently turn the pancake over and cook for another 4-5 seconds. Remove the cooked pancake into a large plate.
Fillings Apricot jam or Farmer cheese mixed with an egg youl, sugar and raisin mixture. Roll to form the filled pancake and fry lightly to re-heat before serving.
Recipe, kosher, dairy