Hungarian Crepes

Ah! You mean Hungarian crepes, also called “Palacsinta” (pronounced pah-lah-cheen-tah). They’re a thin, pancake-like treat, usually rolled or folded with sweet or savory fillings. Think of them as Hungary’s version of French crêpes! 😋

Here’s a quick overview:

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Ingredients for basic Palacsinta

• 1 cup (120 g) all-purpose flour

• 1 1/4 cup (300 ml) milk

• 2 large eggs

• 2 tablespoons sugar (optional, for sweet crepes)

• Pinch of salt

• 1–2 tablespoons melted butter or oil (plus extra for cooking)

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Optional fillings

Sweet:

• Jam (apricot, raspberry, or strawberry)

• Nutella or chocolate spread

• Sweetened cottage cheese

• Poppy seeds with sugar

Savory:

• Spinach and cheese

• Ground meat with onion

• Mushrooms with sour cream

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Instructions

1. Make the batter:

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

   • Gradually add flour, whisking until smooth.

   • Stir in melted butter. Let it rest for 20–30 min if you can—it makes crepes more tender.

2. Cook the crepes:

   • Heat a non-stick pan over medium heat. Lightly grease with butter or oil.

   • Pour a small ladle of batter into the pan, swirling to spread thinly.

   • Cook 1–2 minutes per side until lightly golden.

3. Fill and roll:

   • Place your chosen filling in the center, then roll or fold the crepe.

   • Optionally, sprinkle powdered sugar or drizzle chocolate on top.

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Hungarian crepes are often served for dessert, breakfast, or even dinner if savory. They’re very versatile and delicious!

If you want, I can also give you a super authentic Hungarian-style recipe with sweet cottage cheese filling that’s insanely good. Do you want me to do that?