👩🍳 Instructions:
- In a bowl, whisk together flour, eggs, milk, and salt until smooth (the batter should be thin, like crepe batter). Let it rest for 20–30 minutes.
- Heat a lightly buttered nonstick skillet over medium heat.
- Pour a small ladle of batter, swirling the pan to coat it thinly.
- Cook for 1–2 minutes until golden, then flip and cook the other side briefly.
- Repeat with remaining batter, stacking pancakes on a plate.
- Spread with your favorite filling, roll them up (or fold), and serve warm.
✨ In Hungary, apricot jam palacsinta is especially traditional, but the cottage cheese–raisin filling with a sprinkle of powdered sugar is also a classic favorite.
Would you like me to share the authentic cottage cheese-raisin filling recipe Hungarians usually use?