Hungarian crepes (Palacsinta)

Here’s the authentic Hungarian Palacsinta recipe — ultra-thin, soft crepes with a delicate texture, just like in Hungary 🇭🇺🥞

Hungarian Crepes (Palacsinta)

Ingredients (makes ~12–15 crepes)

• 1 cup (125 g) all-purpose flour

• 1¼ cups (300 ml) milk

• 2 large eggs

• 1 tbsp sugar (optional, for sweet palacsinta)

• 1 tbsp neutral oil or melted butter

• Pinch of salt

• Sparkling water or soda water, as needed (about ¼ cup)

Instructions

1. In a bowl, whisk flour, salt, sugar (if using).

2. Add eggs and milk, whisk until smooth.

3. Stir in oil or melted butter.

4. Add sparkling water gradually until batter is very thin (thinner than French crêpes).

5. Rest batter 15–20 minutes.

6. Heat a lightly greased nonstick pan over medium heat.

7. Pour a small ladle of batter, swirl to coat thinly.

8. Cook 30–40 seconds per side, until lightly golden.

Traditional Fillings

🍑 Sweet

• Apricot jam (classic)

• Sweetened farmer’s cheese (túró)

• Ground walnuts + sugar

• Cocoa powder + powdered sugar

• Poppy seed filling

🧀 Savory

• Ham & cheese

• Mushroom ragout

• Spinach & cheese

Serving Style

• Roll or fold into triangles

• Dust with powdered sugar

• Serve warm

Tips for Perfect Palacsinta

• Batter should pour like heavy cream

• Use a low-sided pan

• Don’t overcook — they should stay pale and soft

If you want, I can share:

• Hortobágyi palacsinta (savory, meat-filled)

• Gluten-free palacsinta

• Overnight batter method

• Authentic Hungarian walnut filling