🥞 Hungarian Crêpes (Palacsinta) 🇭🇺
Ultra-thin, soft, and flexible—Palacsinta are a Hungarian classic, perfect for sweet or savory fillings.
🛒 Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1¼ cups milk
- ¼ cup sparkling water (or water)
- Pinch of salt
- 1 tbsp sugar (for sweet version, optional)
- 1 tbsp oil or melted butter
- Extra oil/butter for the pan
👩🍳 Instructions
- In a bowl, whisk flour, eggs, milk, water, salt, sugar (if using), and oil until smooth and thin.
- Let batter rest 15–20 minutes (important for tenderness).
- Heat a nonstick pan over medium heat; lightly grease.
- Pour a small ladle of batter, swirl to coat thinly.
- Cook 30–45 seconds until edges lift; flip and cook 10–15 seconds.
- Stack cooked crêpes on a plate and cover to keep soft.
🍓 Classic Hungarian Fillings
- Apricot jam (baracklekvár) – most traditional
- Sweetened cottage cheese (túró) + lemon zest
- Cocoa powder + sugar
- Ground walnuts + sugar
- Nutella or chocolate spread
💡 Tips
- Batter should be very thin (thinner than pancake batter)
- First crêpe is a test—adjust heat if needed
- Keep pan lightly greased, not oily
🇭🇺 How Hungarians Serve Them
Rolled or folded, dusted with powdered sugar, often served in stacks—simple and nostalgic.
👉 Save & share with crêpe lovers!
Which filling would you choose first? 👇🥞
Related Posts:
