Here is the authentic Hungarian Palacsinta — thin, soft crepes just like Hungarian grandmothers make them 🇭🇺
🇭🇺 Hungarian Crepes (Palacsinta)
Ingredients
1 cup (125 g) all-purpose flour
2 eggs
1¼ cups (300 ml) milk
¼ cup (60 ml) sparkling water or plain water
Pinch of salt
1 tsp sugar (optional, for sweet crepes)
1 tbsp neutral oil (plus more for pan)
Instructions
Make the batter In a bowl, whisk flour, eggs, milk, water, salt, sugar (if using), and oil. Batter should be very thin—similar to heavy cream.
Rest the batter Let rest for 15–20 minutes (important for soft crepes).
Heat the pan Heat a non-stick or lightly greased pan over medium heat.
Cook the crepes Pour a small ladle of batter into the pan, swirling to coat thinly. Cook about 30–40 seconds until edges lift slightly. Flip and cook another 10–15 seconds.
Stack & cover Stack crepes on a plate and cover with a clean towel to keep soft.
