Make the Batter In a large bowl, whisk together the eggs, milk, sugar, and salt. Gradually add flour while whisking to avoid lumps. Stir in the oil or melted butter. Let the batter rest for 15–30 minutes for best results.
Cook the Crêpes Heat a lightly greased non-stick pan over medium heat. Pour in a small amount of batter (about ¼ cup), swirl the pan to spread it thin, and cook for 1–2 minutes until golden. Flip and cook another 30 seconds.
Fill and Roll Spread your favorite filling on each crêpe and roll them up. Traditional Hungarian fillings include:
Apricot or plum jam
Sweetened cottage cheese with lemon zest
Cocoa powder mixed with powdered sugar and melted butter
Ground walnuts with sugar
Savory: ham, cheese, mushrooms, or even meat sauce
✅ Tip:
Palacsinta can be stacked and covered to keep warm, or reheated later. They freeze well, too!
Would you like a version filled with sweet cottage cheese or maybe a baked version like Hortobágyi Palacsinta?
