Hungarian Palacsinta Crepes
Delight your taste buds with traditional Hungarian Palacsinta Crepes, a thin and delicate treat perfect for breakfast, brunch, or dessert. These easy-to-make crepes are made from a light batter of all-purpose flour, milk, and eggs, achieving a silky, smooth texture ideal for creating paper-thin layers. Filled with sweet jams, creamy spreads, or even Nutella, these versatile crepes are rolled to perfection for a decadent bite in every slice. With just 15 minutes of prep time, this authentic recipe will transport you to the heart of Hungary, where these classic crepes are a beloved staple. Serve them warm, dusted with powdered sugar, and pair with fresh fruit or whipped cream for an irresistibly elegant meal. Keywords: Hungarian crepes, Palacsinta recipe, easy crepe recipe, authentic Hungarian dessert.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 0.5 cup Water
- 0.25 teaspoon Salt
- 2 teaspoons Sugar
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Oil or butter for frying
- 0.5 cup Jam or sweet filling of choice
Instructions
In a large mixing bowl, whisk together the all-purpose flour, milk, eggs, water, salt, sugar, and melted butter until smooth and lump-free. The batter should be thin, similar to heavy cream. Let it rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly coat the surface with a small amount of oil or butter.
Pour approximately 1/4 cup of batter into the pan, quickly swirling it to evenly coat the bottom in a thin layer.
Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown.
Using a spatula, carefully flip the crepe and cook the other side for another 1 minute until lightly golden.
Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, adding more oil or butter to the pan as needed.
Once all the crepes are cooked, fill each one with your desired filling such as jam or sweetened cottage cheese. Spread a thin layer of the filling over the crepe and roll it up tightly.
Serve warm and dust with powdered sugar if desired.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 80.5 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 391 mg | 30% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
