Ah, Hungarian Palacsinta—thin, tender pancakes that are basically a hug on a plate. 🥞✨ They’re soft, slightly sweet, and perfect for sweet or savory fillings. Here’s the classic recipe:
Hungarian Palacsinta (Soft, Sweet Crepes)
Ingredients (Makes ~8–10 pancakes)
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250 g (2 cups) all-purpose flour
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2 large eggs
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500 ml (2 cups) milk (or plant-based milk)
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2 tbsp sugar (adjust to taste)
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Pinch of salt
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2 tbsp vegetable oil or melted butter, plus more for the pan
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Optional: 1 tsp vanilla extract or lemon zest
Method
1. Make the Batter
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In a bowl, whisk eggs, milk, sugar, salt, and vanilla/lemon if using.
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Gradually add flour, whisking until smooth and lump-free.
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Stir in 2 tbsp oil or melted butter.
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Let the batter rest 15–30 minutes (helps tenderness).
2. Cook the Palacsinta
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Heat a non-stick pan over medium heat and brush lightly with oil.
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Pour a small ladle of batter, swirling to coat the bottom thinly.
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Cook 1–2 minutes, until edges lift and the bottom is lightly golden.
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Flip carefully and cook another 30–60 seconds.
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Repeat with remaining batter, brushing pan lightly as needed.
3. Fill & Roll
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Sweet fillings: Nutella, jam, sweetened cottage cheese, poppy seed paste, fresh fruit
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Savory fillings: Cheese, spinach, mushroom, smoked salmon
To serve:
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Spread filling, fold or roll, dust with powdered sugar or drizzle with syrup.
Tips for Perfect Palacsinta
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Thin batter: Should coat the back of a spoon but still pour easily.
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Resting matters: Letting it sit helps gluten relax, making pancakes soft.
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Pan control: Medium heat keeps them tender, not crispy.
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Stack & cover: Keep cooked pancakes covered with a towel to stay warm and pliable.
These pancakes are soft, slightly elastic, and perfect for rolling, just like they serve in Budapest cafés and home kitchens alike.
If you want, I can give a “fancy fillings guide” for Hungarian-style palacsinta, including chocolate, fruit, and creamy cheese combos that feel gourmet but are easy to make.