Hungarian Style Dessert Crepes

39 Rating(s): Rating(s):
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 dessert crepes (2 servings)
Freezing: not recommended


  • Crepes
  • 3/4 cup (175mL) Robin Hood® Original All Purpose Flour
  • 2 tbsp (30mL) icing sugar
  • 3/4 cup (175mL) milk
  • 2 eggs
  • 2 tbsp (30mL) vegetable oil
  • 1 tsp (5mL) butter
  • Filling
  • 1/2 cup (125mL) Smucker’s® Pure Apricot Jam
  • 1/2 cup (125mL) toasted walnuts, ground
  • 2 tbsp (30mL) butter, optional
  • Garnish
  • Smucker’s Sundae SyrupTM Caramel Flavoured Syrup
  • icing sugar


  1. Combine all crepe ingredients in blender. Blend on high speed, about 30 seconds, until all ingredients are incorporated. Refrigerate at least 30 minutes, to allow ingredients to rest
  2. Lightly butter a 10” (25cm) crepe pan or frying pan and heat over medium high. Drop 1/2 cup (125mL) of crepe batter into pan and immediately tilt and swirl pan to ensure that batter is spread evenly over bottom. Cook until bubbles form, about 45 seconds. Turn and cook on other side, about 30 seconds. Remove to plate, keep warm in oven and continue with remaining batter.
  3. Filling
  4. Combine ingredients. Spread about 1 1/2 tbsp (22mL) of mixture on crepe. Fold into quarters. Repeat with remaining crepes. Meanwhile, melt 2 tbsp (30mL) butter in skillet over medium heat. Carefully place folded crepes in pan and cook until warm, about 30 seconds per side. To serve, place two crepes on plate, drizzle with syrup and sprinkle with icing sugar.