Here’s a classic and beloved recipe for Palacsinta — delicate Hungarian pancakes (similar to crêpes), filled with sweet or savory ingredients and rolled up like cigars. They’re a favorite across Hungary and Central Europe, especially as a dessert or light meal.
🇭🇺🥞 Palacsinta (Hungarian Pancakes)
🧾 Ingredients (makes 8–10 pancakes):
For the Batter:
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1 cup all-purpose flour
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1 1/4 cups milk
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2 large eggs
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1/4 tsp salt
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1 tsp vanilla extract (optional, for sweet versions)
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1 tbsp sugar (optional, for sweet versions)
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2 tbsp melted butter or neutral oil (plus more for the pan)
🔧 Instructions:
1. Make the batter:
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In a bowl, whisk together the flour and salt.
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In another bowl, beat the eggs, then add milk, vanilla, sugar (if using), and melted butter.
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Gradually whisk the wet mixture into the flour to avoid lumps.
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Let batter rest for 15–30 minutes (this helps the texture).
2. Cook the palacsinta:
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Heat a nonstick skillet (8–10 inches) over medium heat and lightly grease with oil or butter.
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Pour in a small ladle (about 1/4 cup) of batter and swirl to coat the bottom of the pan.
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Cook 1–2 minutes until the edges look dry and the bottom is lightly golden. Flip and cook 30–60 seconds on the other side.
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Stack on a plate and cover with foil to keep warm.
🥄 Traditional Fillings:
🍑 Sweet Fillings:
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Apricot or plum jam — roll up and dust with powdered sugar.
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Sweetened cottage cheese or ricotta — mix with sugar, lemon zest, and a little vanilla.
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Nut filling — ground walnuts mixed with sugar and a splash of milk or rum.
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Cocoa-sugar — sprinkle unsweetened cocoa and sugar over the pancake and roll up.
🧀 Savory Option:
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Fill with sautéed mushrooms, cheese, or ham, and top with a light béchamel sauce for a savory meal (sometimes baked briefly in the oven).
✅ Tips:
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Use a blender for a lump-free batter.
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For crispier edges, cook slightly longer or use a bit more butter in the pan.
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Leftovers keep well: refrigerate and reheat gently or eat cold with jam.