Instructions
- Make the Batter:
- In a mixing bowl, whisk together flour, eggs, milk, sparkling water, oil (or butter), salt, and sugar (if using).
- The batter should be smooth and slightly thinner than pancake batter.
- Let it rest for 20–30 minutes for best texture.
- Cook the Palacsinta:
- Heat a lightly oiled or buttered nonstick skillet over medium heat.
- Pour a ladle of batter into the skillet, swirling quickly to coat the pan in a thin layer.
- Cook 1–2 minutes until the bottom is lightly golden, then flip and cook the other side for about 30 seconds.
- Repeat with remaining batter, stacking the crêpes on a plate.
- Fill & Roll:
- Spread your favorite filling on each palacsinta, then roll them up or fold into triangles.
Popular Fillings in Hungary
- Apricot or plum jam (classic)
- Sweetened cottage cheese (túrós palacsinta) – mixed with sugar and a little vanilla
- Nutella or chocolate spread
- Ground walnuts + powdered sugar
- Cinnamon sugar
- Savory version: with ham, cheese, or mushrooms
💡 Tip: For dessert, many Hungarians like to sprinkle powdered sugar on top. Some even bake filled palacsinta in the oven with a custard topping (Hortobágyi Palacsinta is the savory meat-filled baked version).
Would you like me to also share the Hortobágyi Palacsinta (the famous savory meat-filled baked one), or keep it to the sweet versions?