Hungarian crepes Palacsinta

Hungarian crepes Palacsinta

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 “𝐘𝐄𝐒”

Full recipe 👇 💬

Ingredients (makes ~12–15 crepes)

Crepe batter

• 2 cups all-purpose flour
• 3 large eggs
• 2½ cups milk (room temperature)
• 2 tbsp sugar (optional but recommended for sweet crepes)
• ¼ tsp salt
• 2 tbsp melted butter or vegetable oil
• ½ tsp vanilla extract (optional)

For cooking

• Butter or oil for the pan

Fillings (choose any)

• Jam or marmalade (as in the photo)
• Nutella
• Honey
• Sweetened cream cheese
• Fresh fruit + sugar
• Condensed milk

Step 1: Make the Batter

1. In a large bowl, whisk the eggs + sugar + salt.
2. Add milk gradually while whisking.
3. Slowly add flour, whisking until smooth (no lumps).
4. Stir in melted butter/oil and vanilla.
5. Batter should be thin and pourable, like heavy cream.
6. Let rest 15–30 minutes (important for soft crepes).

Step 2: Cook the Crepes

1. Heat a non-stick pan over medium heat.
2. Lightly grease with butter or oil.
3. Pour about ¼ cup batter into the pan.
4. Quickly tilt the pan to spread batter thinly.
5. Cook 30–60 seconds until edges lift and bottom is lightly golden.
6. Flip and cook another 15–30 seconds.
7. Stack cooked crepes on a plate.

Step 3: Fill & Roll (Like the Photo)

1. Spread jam over each crepe.
2. Roll tightly into logs.
3. Serve warm or room temperature.

Pro Tips

• If crepes tear → batter too thick → add a little milk
• If rubbery → pan too hot
• For extra soft crepes → add 1 tbsp sour cream or yogurt
• You can store batter in fridge up to 24 hours

Storage

• Cooked crepes: fridge 3 days
• Freeze stacked with parchment: up to 2 months