- New Products
- Cards & Photos
- Music & Videos
- Keychains, Flags
2 large eggs
1 cup flour
2 tbsp sugar
1 1/3 cup soda water
1/3 cup milk
1/3 cup butter, melted and cooled
pinch of salt
This is our basic recipe. It all depends on the size of your eggs and you should plan to adjust the recipe if you need to get a very thin batter. 1/4 cup of batter will be all you need in the crépe pan as it should be thin enough to cover the bottom of a 10 inch pan. This morning we just slowly added the wet ingredients with the dry and mixed with a whisk. Some instructions recommend letting the batter rest for an hour before using but we were way too hungry to wait.
Fill palacsinta with apricot, rosehip, or any kind of jam, nutella, ground walnuts and sugar, or a mixture of cottage cheese (drained) with a little sugar and grated lemon rind.
Cook’s note: the sugar does not have to be in the batter at all. And shouldn’t be if you are making palacsinta with a more savory filling. You need to experiment and have fun creating your family favorite variation of this recipe!
For more information on Hungarian products and encouragement to share your Hungarian heritage, visit our website and join our Magyar Marketing Facebook FanPage. Believe it or not we even tweet on Twitter–just for fun! Our goal is to help you discover, celebrate, and share Hungarian heritage!