Palacsinta (Hungarian Crepes)
These thin, delicate Hungarian crepes are a versatile dessert or sweet snack. They are traditionally filled with jam, sweetened cheese, or ground walnuts, then rolled or folded. This recipe provides a basic crepe that can be customized with your favorite fillings.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 497 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupall-purpose flour
- 2 tbspgranulated sugar
- 0.25 tspsalt
- 2 pcslarge egg
- 1.5 cupmilk
- 0.5 cupwater
batter
- 2 tbspvegetable oil
for cooking
- 1 tbspvegetable oil
filling
- 0.75 cupjam, for serving(optional)
garnish
- 1 tbspconfectioners' sugar, for dusting(optional)
Equipment
crepe pan · measuring cups · spatula · measuring spoons · mixing bowls · whisk
The method
Step by step
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
About 1 min
Cook’s note: Ensure there are no lumps in the dry ingredients.
- 2
In a separate bowl, lightly beat the large eggs.
About 1 min
- 3
Gradually add the beaten eggs to the dry ingredients, mixing until just combined.
About 1 min
Cook’s note: Mixing too much at this stage can develop gluten, making crepes tough.
- 4
Slowly whisk in the milk and water until the batter is smooth.
About 2 min
- 5
Stir in the vegetable oil designated for the batter.
Cook’s note: This helps prevent sticking and adds tenderness.
- 6
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours.
About 30 min
Cook’s note: Resting allows the flour to fully hydrate, resulting in more tender crepes.
- 7
Heat a 20-22 cm (8-9 inch) non-stick crepe pan or skillet over medium heat.
About 2 min
Cook’s note: A well-heated pan is crucial for even cooking.
- 8
Lightly brush the pan with a small amount of the vegetable oil designated for cooking.
Cook’s note: Use a pastry brush or a paper towel dipped in oil.
- 9
Pour about a quarter cup of batter into the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire bottom surface.
Cook’s note: Work quickly to get a thin, uniform crepe.
- 10
Cook for 1-2 minutes until the edges are lightly golden and the top appears set.
About 2 min
Cook’s note: The first crepe often doesn't turn out perfectly; it's a test for pan temperature.
- 11
Carefully flip the crepe using a thin spatula and cook for another 30-60 seconds on the second side until lightly browned.
About 1 min
- 12
Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with oil as needed.
About 12 min
Cook’s note: Stack crepes on top of each other to keep them warm and moist.
- 13
Serve the palacsinta warm, spread with jam or other desired fillings, then roll or fold.
Cook’s note: Dust with confectioners' sugar before serving for an extra touch.
Per serving
Nutrition
- Calories
- 496.7kcal
- Protein
- 11.2g
- Carbs
- 80.1g
- Fat
- 14.7g
- Fibre
- 1.7g
- Sugar
- 38.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover palacsinta tightly wrapped in plastic wrap or in an airtight container in the refrigerator.
Gently reheat palacsinta in a dry skillet over low heat for a minute per side, or in the microwave for 10-20 seconds.
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