Traditional Hungarian crêpe style pancakes with a moreish filling of hazelnut and walnut butter and slices of fresh fruit.
Wine pairing: Create a moment of indulgence by serving alongside a glass of Tokajicum Winery's Tokaji Muscat Lunel Late Harvest. This is an elegant wine with a rich nose of honey, apricot and mango, with caramel, ginger and citrus fruits on the palate.
- 200g white flour
- 2 eggs
- 300ml milk
- 300ml sparkling water
- pinch of salt
- 1 tsp vanilla extract
- 2 tbsp oil
- hazelnut butter
- walnut butter
Combine the flour with the eggs, then slowly add the milk and the sparkling water and mix thoroughly.
Mix the vanilla extract, salt and oil into the pancake batter.
Pre-heat a non-stick frying pan on medium heat and then ladle some batter into the pan, tilting it to move the mixture around for an even, thin layer.
Let it cook for around 30-40 seconds. The pancake should be golden underneath and the edges should start to curl-up. Flip using a spatula and cook for another 30 seconds, before placing onto a plate.
Continue until you have used up all of the batter. Serve with either a filling of hazelnut or walnut butter and banana slices.