HUNGARIAN DESSERT CRAPES (Palacsinta)                                      Terez Kaszap

 Crepes:
 1 c. cold water                         4 Tbsp. melted butter
 1 c. cold milk                             2 to 3 Tbsp. oil
 4 eggs                                      2 c. sifted flour
 1/2 tsp. salt

 Sauce and Filling:
 8 oz. cream cheese                 1 Tbsp. grated lemon rind
 4 Tbsp. butter, softened          5 Tbsp. yellow raisins
 1/3 c. sugar                              1 c. heavy cream

 Put liquids, eggs and salt in blender. Add flour and melted butter. Blend well. Cover and refrigerate 2 hours. Brush crepe pan with oil and heat until smoke. Pour in 1/4 cup batter, tilting pan to lightly film the bottom. Cook the crepe 1 minute, turn and cook 1/2 minute more. Repeat until all batter is used, stacking finished on plate. Recipe should make 10 to 12 crepes.

 For sauce and filling: Combine cream cheese, butter, sugar and lemon rind. Mix in the raisins. Spread some of this mixture on each crepe in a buttered baking dish. Pour on heavy cream and bake at 350 degrees for 10 minutes.

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