Palacsinta🇭🇺..

Instructions:

  1. Make the batter:
    • In a mixing bowl, whisk eggs with milk.
    • Gradually add flour, whisking until smooth and lump-free.
    • Stir in sparkling water, salt, and optional sugar/vanilla for sweet crepes.
    • Batter should be thin (like cream). Let it rest for 20–30 minutes.
  2. Cook the palacsinta:
    • Heat a lightly buttered non-stick skillet or crepe pan over medium heat.
    • Pour a ladle of batter, tilting the pan to spread it thin and evenly.
    • Cook until edges start to brown and lift easily, then flip and cook briefly on the other side.
    • Repeat with remaining batter.
  3. Fillings:
    • Sweet: Apricot jam (classic), Nutella, sweetened cocoa, ground walnuts with sugar, cottage cheese with vanilla & sugar, or poppy seed filling.
    • Savory: Ham & cheese, mushrooms, or hortobágyi palacsinta (meat-filled, topped with paprika sauce).
  4. Serve:
    • Roll or fold into triangles. Dust with powdered sugar or drizzle with chocolate sauce if sweet.
    • For savory, top with sauce or sour cream.

✨ Hungarian Favorites:

  • Lekváros Palacsinta – with apricot or plum jam.
  • Diós Palacsinta – with ground walnuts and sugar.
  • Mákos Palacsinta – with ground poppy seeds and sugar.
  • Túrós Palacsinta – with cottage cheese filling.

Would you like me to also give you the Hortobágyi Palacsinta (savory version stuffed with paprika meat and baked with sauce) recipe?