How to Make Hungarian Palacsinta Thin and Perfect

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1½ cups milk
• 1 tbsp sugar (optional)
• 1 pinch salt
• 1 tbsp oil or melted butter
• Butter or oil for the pan

Instructions:

1. Make a smooth batter: Whisk flour, eggs, milk, sugar, salt, and oil until completely smooth and slightly thin—almost like heavy cream.
2. Rest the batter (optional): Let it sit 15–30 minutes to reduce air bubbles for even thinner crepes.
3. Preheat and grease pan: Heat a non-stick pan over medium heat, lightly grease with butter or oil.
4. Pour a small amount of batter: Tilt the pan and swirl to spread the batter evenly into a very thin layer.
5. Cook quickly: Cook until the edges lift and the bottom is lightly golden, then flip and cook the other side briefly.
6. Stack and serve: Keep cooked crepes warm between clean kitchen towels or parchment paper. Fill with jam, chocolate, sweet cheese, or fruit.

Tips for perfect thin Palacsinta:

• Use a slightly thinner batter for ultra-thin crepes.
• Tilt and swirl the pan immediately after pouring batter.
• Avoid overcooking; they should be lightly golden, not brown.
• A non-stick or well-seasoned pan gives the best results.