Thin, tender and easy to fill, palacsinta are Hungarian crepes served for dessert, breakfast or a light snack. A splash of sparkling water helps make the batter easy to swirl into delicate crepes. Popular fillings include apricot jam, sweetened túró (Hungarian curd cheese), and ground walnuts.
This simple recipe makes a lightly sweetened version. Leave out the sugar and vanilla if you’d like to use the crepes for a savoury filling.
Recipe at a Glance
- Prep time: 10 minutes
- Rest time: 20 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Makes: About 10 crepes
Ingredients
- 150 g (1 cup) all-purpose flour
- 2 large eggs
- 300 ml (1¼ cups) milk
- 150 ml (⅔ cup) sparkling water
- 1 tablespoon sugar, optional
- ¼ teaspoon salt
- 1 teaspoon vanilla extract, optional
- 1 tablespoon neutral oil or melted butter
- Butter or oil, for the pan
Instructions
Make the batter. In a bowl, whisk the eggs with about half the milk. Gradually whisk in the flour until smooth, then add the remaining milk, sugar, salt, vanilla and oil.
Rest the batter. Cover and leave it for 20 minutes. Just before cooking, stir in the sparkling water. The batter should be thin enough to spread easily across the pan.
Heat the pan. Set a non-stick skillet over medium heat and lightly grease it with butter or oil.
Cook the crepes. Pour in about ¼ cup of batter and quickly tilt the pan so it spreads into a thin circle. Cook until the edges begin to lift and the underside has light golden spots, about 45–60 seconds. Flip and cook the other side for about 20–30 seconds.
Repeat. Transfer each crepe to a plate and continue with the remaining batter, lightly greasing the pan as needed.
Fill and serve. Spread each crepe with your chosen filling, then roll or fold. Serve warm with a dusting of powdered sugar if you like.
Filling Ideas
- Apricot jam: A classic, quick option. Spread a thin layer over each crepe before rolling.
- Sweet túró: Mix curd cheese or cottage cheese with a little sugar, vanilla and lemon zest.
- Walnut: Combine finely ground walnuts with sugar and a spoonful of milk, then spread over the crepe.
- Savoury: Leave out the sugar and vanilla, then fill with cheese, mushrooms or cooked meat. A well-known savoury version is Hortobágyi palacsinta, filled with meat and served with paprika sauce.
Tips for Thin, Tender Palacsinta
- Whisk the flour into the eggs and part of the milk first; this helps keep the batter smooth.
- If the batter thickens while standing, stir in a little more sparkling water.
- Use just enough batter to coat the bottom of the pan in a thin layer.
- The first crepe may be uneven while the pan reaches the right temperature. Adjust the heat or batter amount for the next one.
Frequently Asked Questions
Can I make the batter ahead?
Yes. Cover it and refrigerate for several hours. Stir it well and add a splash of sparkling water if it has thickened before cooking.
What can I use instead of túró?
Cottage cheese or farmer’s cheese works well. Mash it with a fork for a smoother filling.
How are palacsinta served?
They’re commonly spread with a filling, then rolled or folded. You can also set out several fillings and let everyone choose their own.
Make a batch of these delicate Hungarian crepes, set out a few fillings and let everyone roll their favourite.