👩🍳 Instructions:
- Make the Batter:
- In a bowl, whisk eggs with milk, water, salt, and sugar (if using).
- Slowly add flour while whisking until smooth and lump-free.
- Stir in oil or melted butter.
- Let batter rest for 20–30 minutes (important for soft, flexible crepes).
- Cook the Crepes:
- Heat a lightly oiled nonstick skillet or crepe pan over medium heat.
- Pour a small ladle of batter into the pan, swirling to coat the bottom thinly.
- Cook 1–2 minutes until the bottom is lightly golden, then flip and cook 30 seconds on the other side.
- Repeat until all batter is used, stacking crepes on a plate.
- Fill & Roll:
- Spread your choice of filling (apricot jam is very traditional!) over each crepe.
- Roll up or fold into triangles.
- Dust with powdered sugar before serving.
🍯 Popular Fillings:
- Apricot or plum jam (the most classic Hungarian way)
- Sweetened cottage cheese with raisins and a touch of vanilla
- Ground walnuts mixed with sugar
- Nutella or chocolate spread
- Savory fillings like ham and cheese, mushrooms, or spinach for a meal
💡 Tips:
- Batter should be as thin as heavy cream — if too thick, add a splash of milk or water.
- First crepe is usually a “test crepe” — adjust heat if needed.
- Keep crepes warm under a clean kitchen towel as you make the rest.
Would you like me to share the recipe for Rakott Palacsinta (layered, baked palacsinta — almost like a crepe cake with sweet cheese and jam)? It’s a very special Hungarian treat!