Hungarian crepes

Hungarian crêpes are called “palacsinta” (pronounced pah-lah-cheen-tah) and are a beloved traditional dessert in Hungary. They’re thin, tender pancakes similar to French crêpes but often filled with a variety of sweet (or sometimes savory) fillings, then rolled or folded.

🇭🇺 Basic Hungarian Palacsinta (Crepes) Recipe

🥞 Ingredients:

• 1 cup (125g) all-purpose flour

• 2 large eggs

• 1 1/4 cup (300ml) milk

• 1/4 cup (60ml) sparkling water (adds lightness – optional but traditional)

• 1 tablespoon sugar

• 1 pinch of salt

• 1 teaspoon vanilla extract (optional)

• Butter or oil for greasing the pan

🧑‍🍳 Instructions:

1. Make the Batter:

   • In a mixing bowl, whisk together eggs, milk, sugar, salt, and vanilla.

   • Gradually whisk in flour to avoid lumps.

   • Add sparkling water at the end and mix until smooth. The batter should be thin and pourable.

   • Let rest for 20–30 minutes for best texture.

2. Cook the Crepes:

   • Heat a lightly oiled non-stick pan over medium heat.

   • Pour a small amount of batter (about 1/4 cup) into the pan and swirl to coat the bottom.

   • Cook for ~1 minute until the edges lift and the bottom is golden. Flip and cook the other side for ~20 seconds.

   • Repeat with remaining batter.

🍒 Traditional Fillings:

• Lekvár – Fruit preserves, especially apricot or plum jam

• Sweetened cottage cheese – with sugar, lemon zest, and sometimes raisins

• Nut filling – Ground walnuts mixed with sugar and a bit of milk or rum

• Poppy seed filling – Ground poppy seeds with sugar

• Túró Rudi-style – Cottage cheese + chocolate drizzle

🍫 Fancy Variation: Gundel Palacsinta

A decadent version filled with ground walnuts, raisins, and rum, topped with a rich chocolate sauce. Usually flambéed and served warm — a Hungarian classic.