Instructions:
- Make the batter:
- In a bowl, whisk eggs with milk.
- Slowly add flour, whisking until smooth.
- Mix in salt, sugar (if sweet), melted butter, and sparkling water.
- Let the batter rest for 20–30 minutes (helps crepes turn softer).
- Cook the crepes:
- Heat a non-stick skillet or crepe pan with a little butter/oil.
- Pour a ladleful of batter, swirling the pan to coat thinly.
- Cook until the edges lift and the bottom is golden (about 1 minute).
- Flip and cook another 30 seconds.
- Repeat with the rest of the batter.
- Serve:
- For sweet palacsinta: fill with apricot jam, Nutella, sweet cottage cheese, or ground walnuts with sugar. Roll up or fold. Dust with powdered sugar.
- For savory palacsinta: fill with mushrooms, spinach, cheese, or minced meat, and sometimes bake with a cream sauce.
✨ In Hungary, Palacsinta is often enjoyed with lekvár (fruit jam), but the most traditional version is diós palacsinta (ground walnuts with sugar, sometimes with a splash of rum).
Would you like me to also share the classic Hungarian sweet cheese filling recipe (túrós palacsinta) that’s very popular?