Instructions
1️⃣ Make the batter
- In a mixing bowl, whisk together flour, salt, and sugar (if using).
- Add eggs and half the milk; whisk until smooth and lump-free.
- Add remaining milk, sparkling water, and melted butter.
- The batter should be thin and pourable — if too thick, add a splash more milk.
2️⃣ Rest the batter
- Let the batter rest for 20–30 minutes (helps gluten relax for softer crepes).
3️⃣ Cook the crepes
- Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- Pour a small ladleful of batter, swirling to coat the pan thinly.
- Cook until edges start to lift and bottom is golden (about 1 minute).
- Flip and cook another 20–30 seconds. Stack on a plate, covering with a towel to keep soft.
4️⃣ Fill and roll
- Sweet fillings: Apricot jam, walnut-sugar mix, Nutella, sweetened farmer’s cheese, or cocoa-sugar.
- Savory fillings: Ham & cheese, mushroom ragout, or hortobágyi-style meat stew.
- Roll up or fold, and serve warm.
💡 Hungarian tip:
For diós palacsinta (walnut crepes), mix finely ground walnuts with powdered sugar and sprinkle over the crepe before rolling. For lekváros palacsinta, spread with apricot jam — the most classic Hungarian filling.
Do you want me to also give you the Hortobágyi meat-filled palacsinta recipe? That’s the famous savory Hungarian crepe with paprika sauce.