Login to your Account

Do not have an account yet? Create one

I lost my password. Please email it to me

Looking for something specific?

Enter a product name or keyword

Palacsinta-Hungarian crepes

Here is our basic recipe for Palacsinta–Hungarian crépes–

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!


  • My dear mother would make palacsinta for my brother and I when we were kids. I’m in my 70’s now and I’ll have to make them. I have all her cookbooks and I do remember the cottage cheese filling.
    This time of year I always make her linzer recipe with the apricot filling, my friends just love them.

    • My mother made the most delicious palaczinka filled with farmer’s cheese and ?????. She lined them up in a baking pan and poured a liquid of sour cream and ????? over them. She then baked them enough to warm and get a golden brown top. Please share if you know the recipe for this. They were easily warmed up the next day. Yuuuummmmmm

  • I want to use your recipe for palacsinta but wondering if I am to use club soda water or if I’m to make my own water if so what amount of baking soda to the water? Thank you

    • Linda–making soda water has never crossed my mind. I guess there will be answers to that on the internet but I have no idea. If you experiment with this, please let me know what you do because remembering to buy soda water is a bit of a hassle.

  • My mom told me she remembers her mother making them with cottage cheese and raisin filling. If anyone has that recipe I would greatly appreciate it. trying to some traditional cooking for my family on 4th of july weekend.

Leave a Comment