Ah, Stuffed Crepes (Töltött Palacsinta)—a classic Hungarian comfort food! These are thin pancakes filled with either sweet or savory fillings, then rolled or folded. Let me give you a detailed overview, including ingredients, preparation tips, and variations.
Basic Crepe Batter (Palacsinta Tészta)
Ingredients (for ~8 crepes):
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1 cup (125 g) all-purpose flour
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2 large eggs
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1 cup (240 ml) milk
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1/4 cup (60 ml) water
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2 tbsp melted butter (plus more for frying)
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Pinch of salt
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1 tbsp sugar (optional, for sweet crepes)
Instructions:
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Whisk eggs, milk, water, and melted butter together.
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Gradually add flour and salt (and sugar if using), whisking until smooth.
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Let the batter rest 20–30 minutes (optional, helps texture).
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Heat a nonstick pan over medium heat and lightly brush with butter.
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Pour ~1/4 cup batter, tilting the pan to cover evenly.
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Cook 1–2 minutes per side until lightly golden.
Popular Sweet Fillings
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Jam or Fruit Preserves (Lekvár)
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Apricot, raspberry, or plum jam.
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Optional: sprinkle powdered sugar on top.
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Cottage Cheese / Túró Filling
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Mix 200 g cottage cheese/túró with 2 tbsp sugar, 1 tsp vanilla, and a bit of lemon zest.
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Nutella or Chocolate Spread
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Add sliced bananas or strawberries for extra flavor.
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Poppy Seed (Mák) Filling
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Grind poppy seeds with milk and sugar until thick, then spread.
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Savory Fillings
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Spinach and Feta
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Sauté spinach with garlic, mix with crumbled feta.
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Mushroom and Onion
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Cook mushrooms with onion, butter, salt, and pepper.
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Ham and Cheese
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Layer thin slices of ham and shredded cheese, then bake briefly if desired.
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Assembly
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Spread your filling evenly over a crepe.
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Fold or roll the crepe:
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Roll: From one edge to the other.
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Fold: In half, then half again into a triangle.
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Optional:
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Sweet: Dust with powdered sugar or drizzle with chocolate.
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Savory: Bake with a little cheese on top for a gratin effect.
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Tips for Perfect Töltött Palacsinta
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Batter should be thin enough to spread easily, but not watery.
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Let crepes cool slightly before filling to prevent tearing.
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For sweet versions, a light brush of melted butter before rolling helps prevent sticking.
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Crepes can be made ahead of time and refrigerated for a day or frozen for longer storage.
If you like, I can give you a Hungarian-style poppy seed filling recipe that is traditional, nutty, and slightly sweet—perfect for authentic töltött palacsinta.