Palacsinta with Cheese Filling

In a deep bowl, whisk 2 eggs with 1 pinch of salt and 15 g sugar, pour in 400 ml milk and, stirring constantly, add 250 g sifted flour in small batches — mix until you get a smooth, lump-free batter.

Cover the batter with plastic wrap and let it rest for 30 minutes at room temperature so the flour can swell — this way the pancakes won't tear while frying.

Heat a 22–24 cm skillet over medium-high heat and lightly grease it with oil (from the 2 tbsp). Pour in 50 ml of batter at a time, tilting the pan to spread it into a thin, even layer; fry for 40–60 seconds until the edges turn golden, flip and fry for another 20–30 seconds. Fry 10–12 thin pancakes this way, lightly greasing the pan before each new one.

Soak 50 g raisins in 100 ml hot water for 5 minutes, then drain. Mash 350 g curd cheese with a fork, add 45 g sugar, 10 g vanilla sugar, 1 tsp lemon zest and the softened raisins — mix until you get an even, moist filling.

Spread 2–3 tbsp of the cheese filling over each pancake in a thin, even layer and roll it up tightly into a log. Arrange the rolls snugly in a baking dish greased with the remaining oil.

Mix 100 g sour cream with 150 ml cream and 30 g sugar, then pour evenly over the rolls.

Bake in an oven preheated to 180°C for 20–25 minutes, until the topping turns golden brown.

Before serving, dust with 20 g powdered sugar and serve hot, with 100 g apricot jam on the side.