Palacsinta
When crêpes entered the American consciousness, they had an air of fussiness about them. But the truth is they're very easy to make — and a regular nonstick skillet and ordinary spoon work just as well as any crêpe pan or tiny specialty ladle. This Austro-Hungarian dessert strikes just the right balance of lightness and sweetness.
To make vanilla sugar, combine 2 cups confectioners sugar with 1 vanilla bean, halved lengthwise and chopped, in an airtight container and let stand, covered, at least 24 hours. Sift to remove vanilla bean before using. Vanilla sugar keeps, in an airtight container at room temperature, indefinitely. · Crêpes (without jam) can be made 1 day ahead and kept chilled, separated between layers of wax paper, in an airtight container. Reheat crêpes in a 350°F oven in batches on a large baking sheet in middle of oven until hot, about 1 minute, then spread with jam and roll up. Heat all rolled crêpes on baking sheet in oven until hot, 1 to 2 minutes. Dust with vanilla sugar.
