Here is a true Hungarian Palacsinta recipe 🇭🇺🥞
Ultra-thin, soft crepes just like in Hungarian homes—perfect for sweet or savory fillings.
🇭🇺 HUNGARIAN CREPES – PALACSINTA
🧾 Ingredients
- 2 large eggs
- 250 ml milk (1 cup)
- 125 ml sparkling water or plain water (½ cup)
- 150 g all-purpose flour (1¼ cups)
- 1 tbsp sugar (optional – for sweet crepes)
- Pinch of salt
- 1 tbsp oil or melted butter
- Extra oil or butter for the pan
👩🍳 Instructions
1️⃣ Make the batter
- Whisk eggs, milk, water, sugar, and salt.
- Gradually add flour, whisking until very thin and smooth.
- Stir in oil or melted butter.
- Rest batter 15–20 minutes (important!).
👉 Batter should be much thinner than American pancakes.
2️⃣ Cook the palacsinta
- Heat a non-stick pan lightly greased.
- Pour a small ladle of batter and swirl quickly.
- Cook 30–40 seconds until edges lift.
- Flip and cook 10–15 seconds more.
- Stack on a plate and cover lightly.
🧁 Classic Hungarian Fillings
Sweet
- Apricot jam (most traditional)
- Cocoa + powdered sugar
- Sweetened farmer’s cheese (túró)
- Ground walnuts with sugar
- Poppy seed filling
- Nutella or chocolate spread
Savory
- Ham & cheese
- Mushroom paprikash filling
- Spinach & cheese
- Leftover meat stew
✨ Tips for Perfect Palacsinta
- First crepe is always a test—don’t worry.
- If batter thickens, add a splash of water.
- Use sparkling water for extra lightness.
- Roll or fold while warm.
If you want, I can also give you:
- ✅ Hortobágyi savory stuffed palacsinta
- ✅ Gundel-style walnut chocolate sauce
- ✅ Gluten-free version
- ✅ Short Facebook caption
Just tell me 😊
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