Hungarian Palacsinta Recipe

by

Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1 ¼ cups (300ml) milk
  • ½ cup (120ml) water (or sparkling water for extra lightness)
  • 1 tbsp sugar (optional, for sweet versions)
  • 1 pinch salt
  • 1 tbsp melted butter or oil (plus extra for frying)

Instructions:

  1. Mix the batter: Whisk eggs, milk, water, melted butter, sugar (if using), and salt. Gradually add flour while whisking until smooth. Let the batter rest for 20–30 minutes.
  2. Heat the pan: Lightly grease a nonstick skillet or crepe pan (about 8–10 inches) over medium heat.
  3. Cook the crepes: Pour a thin layer of batter into the pan, swirling to coat evenly. Cook for ~1–2 minutes until edges lift, then flip and cook the other side briefly (should be lightly golden).
  4. Stack and cover: Keep cooked palacsintas warm under a towel or plate until serving.

Traditional Fillings & Toppings

  1. Sweet Versions:
  • Nutella & Walnuts: Spread with Nutella, sprinkle chopped walnuts, roll up.
  • Jam (Lekvár): Apricot, plum, or strawberry jam, dusted with powdered sugar.
  • Cottage Cheese (Túrós): Mix cottage cheese with sugar, vanilla, and raisins.
  • Chocolate Sauce: Drizzle with melted chocolate or cocoa sauce.
  1. Savory Versions:
  • Cheese & Ham: Fill with grated cheese and ham, then pan-fry until crispy (Hortobágyi palacsinta style).
  • Spinach & Feta: Sautéed spinach with feta or túró.

Tip

For a richer flavor, substitute some milk with a splash of soda water or add a dash of vanilla extract (for sweet crepes).

Would you like a specific filling recipe or a baked version (like Gundel palacsinta with walnuts and chocolate sauce)? Let me know! 😊