Instructions

Step 1 – Prepare the Batter

In a large bowl whisk together:

Eggs
Milk
Sparkling water
Melted butter
Vanilla (if using)

Gradually whisk in:

Flour
Salt
Sugar

Continue whisking until completely smooth.

The batter should be thin and pour easily.

Step 2 – Rest the Batter

Cover the bowl.

Let the batter rest for 30 minutes.

This helps the flour fully hydrate and produces softer crepes.

Step 3 – Heat the Pan

Heat an 8-inch (20 cm) non-stick skillet over medium heat.

Lightly grease with butter or oil.

Step 4 – Cook the Crepes

Pour about ¼ cup of batter into the hot pan.

Immediately swirl the pan to spread the batter into a thin layer.

Cook for 1–2 minutes until the edges lift easily.

Flip carefully.

Cook another 30–60 seconds.

Transfer to a plate.

Repeat with the remaining batter.

Step 5 – Fill and Roll

Spread your favorite filling over each crepe.

Roll tightly or fold into quarters.

Serve warm.

Chef’s Tips

Sparkling water makes Palacsinta extra light and tender.
The batter should be thinner than American pancake batter.
If the batter thickens while resting, stir in a tablespoon or two of milk.
Keep cooked crepes covered with a clean towel to prevent drying out.

Traditional Hungarian Serving Ideas

Classic Hungarian

Apricot jam
Powdered sugar

Gundel Style

Ground walnuts
Raisins
Rum
Chocolate sauce

Sweet Cheese

Sweetened cottage cheese
Lemon zest
Vanilla

Chocolate Lover

Nutella
Fresh strawberries
Whipped cream

Savory Dinner

Chicken Paprikash
Sour cream
Fresh parsley

Storage

Refrigerator: Stack the crepes with parchment paper between each one and refrigerate for up to 3 days.

Freezer: Freeze for up to 2 months.

Reheating: Warm in a skillet over low heat or microwave for 20–30 seconds.

Nutrition (Approximate Per Crepe)

Calories: 125 kcal
Protein: 4 g
Carbohydrates: 16 g
Fat: 5 g
Fiber: 1 g
Sugar: 2 g

Frequently Asked Questions

What makes Hungarian Palacsinta different from French crêpes?

Hungarian Palacsinta are slightly more elastic and traditionally made with sparkling water, making them easier to roll around generous fillings.

Can I prepare the batter ahead of time?

Yes. The batter can be refrigerated for up to 24 hours. Stir well before using.

Why are my crepes tearing?

The batter may be too thin, or the pan may not be hot enough. Allow each crepe to cook fully before flipping.

Can I make Palacsinta gluten-free?

Yes. Replace the all-purpose flour with a gluten-free 1:1 baking flour blend. The texture will remain soft and flexible with only slight differences.

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Traditional Hungarian Crepes (Palacsinta)