Hungarian Crepes with Peanut Butter and Jam

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Gale’s mother Myrna always had a terrific knack for pastry. Instead of a green thumb for gardening, she used to say that she and Gale had a white thumb for baking: “Many of Myrna’s specialties have their roots in Hungary, where her family came from, and where fine baking has a long, long tradition. Crepes, like these palscintas, are popular all over Eastern Europe, usually spread with the region’s famous fruit compotes and jams. Adding peanut butter makes them all-American and kid friendly.” When I cooked with Gale’s five-year-old son, Giorgio, he made some crepes stuffed just with whipped cream and then dusted with sugar. I think those were Grandma Myrna’s.


  • 1 recipe Dessert Crepe batter
  • ½ cup peanut butter—smooth or chunky
  • ½ cup fruit jam (strawberry, raspberry, apricot, peach, plum, blackberry, etc.)
  • ½ cup confectioners’ sugar


Preheat the oven to 200°F and put a heatproof platter in the oven to hold the crepes as they are cooked.

Cook the crepes, storing them in the warm oven as you make them. When all of them are cooked, remove the stack from the oven. One by one, spread each crepe with a thin layer of peanut butter and jam and roll up like a cigar. Place 2 rolled crepes on each of 4 or 6 serving plates. Sprinkle with confectioners’ sugar and serve with a tall glass of ice-cold milk.

Recipes from previous generations are a great way for children who never met their grandparents to get to know them.

Gale Gand