Instructions
1. Make the Batter
- In a mixing bowl, whisk together eggs, milk, and melted butter.
- Gradually add flour, sugar, and salt, whisking until smooth.
- Let the batter rest for 20–30 minutes (optional but helps with texture).
2. Cook the Crepes
- Heat a non-stick skillet over medium heat and lightly brush with butter or oil.
- Pour a small ladle of batter into the pan and tilt to spread evenly into a thin layer.
- Cook 1–2 minutes until the edges lift and the bottom is lightly golden.
- Flip and cook another 30–60 seconds.
- Repeat with remaining batter, adding more butter/oil as needed.
3. Fill and Serve
- Spread your desired filling onto each crepe, fold into triangles or roll up.
- Dust sweet versions with powdered sugar or drizzle with chocolate.
- Serve warm.
💡 Tip: For ultra-thin crepes, you can add a little extra milk to the batter. Palacsinta can also be baked after filling with sweet cheese or jam and topped with a simple glaze.
If you want, I can give you a version with Hungarian-style sweet cottage cheese filling that is traditional and irresistible.
Do you want me to share that?