Palacinta

Method

Whisk together flour, eggs, milk, salt and caster sugar until you have a smooth, thin batter with the consistency of single cream. Heat a 20cm non-stick frying pan or crepe pan over medium-high heat and lightly butter it. Pour in about 60ml batter and immediately tilt the pan to spread it into a thin, even circle, cooking for about 1 minute until the underside is pale golden. Flip carefully and cook the other side for 30 seconds, then transfer to a plate and repeat with remaining batter to make 12 palacinta. Warm the apricot jam gently. Lay each palacinta on a plate, spread a generous spoonful of warm jam down the centre, roll up tightly, and arrange seam-side down on a serving plate. Dust generously with icing sugar and serve immediately with a dollop of soured cream on the side.