Instructions
- Make the batter
- In a mixing bowl, whisk eggs, milk, and melted butter.
- Gradually whisk in flour, salt, and sugar (if making sweet).
- Add sparkling water last and whisk until smooth and lump-free.
- Let the batter rest 20–30 minutes for best texture.
- Cook the crêpes
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour in about ¼ cup batter, swirling the pan so it coats the bottom thinly.
- Cook 1–2 minutes until edges start to lift, then flip and cook another 30–60 seconds.
- Fill and roll
- Stack cooked palacsinta on a plate, covering with a clean towel to keep them soft.
- Fill with your choice of apricot jam, Nutella, sweetened cottage cheese, walnut-sugar mixture, or savory fillings like mushrooms or chicken.
- Roll up or fold into triangles.
🍽 Popular Hungarian Fillings
- Túrós palacsinta – sweet cottage cheese with vanilla sugar and raisins
- Diós palacsinta – ground walnuts with powdered sugar
- Mákos palacsinta – ground poppy seeds with sugar
- Lekváros palacsinta – apricot or plum jam
💡 Tips for Authentic Palacsinta:
- Sparkling water makes them lighter and softer, just like in Hungarian cafés.
- For an extra golden edge, use a little butter in the pan each time.
- They’re often served dusted with powdered sugar or drizzled with chocolate sauce.
If you’d like, I can also share the Gundel Palacsinta recipe — the famous Hungarian crêpe filled with rum-soaked walnuts and topped with warm chocolate sauce. That’s the luxurious restaurant version.