Thin, soft, and delicate — these Hungarian crepes melt in your mouth at the first bite! Simple to make and endlessly fillable, they’re the ultimate sweet treat. 🤤
Palacsinta is Hungary’s answer to the French crêpe — a paper-thin pancake that’s tender, slightly sweet, and incredibly versatile. They’re rolled or folded around sweet fillings like apricot jam, cocoa, ground walnuts, or creamy cottage cheese, then dusted with powdered sugar. The texture is so soft and delicate that they genuinely melt in your mouth at the first bite. 🇭🇺
What makes palacsinta special is the batter — a simple blend of flour, eggs, milk, and a splash of sparkling water that creates that signature lacy, thin texture. They cook in seconds, stack beautifully, and are just as good for breakfast as they are for dessert. The best part? It all comes together in 5 minutes. I sent it to whoever sent it — Hi 👋🤤
🛒 Ingredients
For the batter:
2 large eggs 🥚
250 ml (1 cup) milk 🥛
150 g (1¼ cups) all-purpose flour
2 tbsp granulated sugar
1 pinch of salt
150 ml (⅔ cup) sparkling water(the secret to paper-thin pancakes!)
2 tbsp melted butter or neutral oil, plus more for the pan
Classic fillings (pick your favorite):
Apricot or strawberry jam 🍓
Sweet cocoa powder + sugar
Ground walnuts + sugar
Nutella or melted chocolate 🍫
Cottage cheese (túró) with sugar and lemon zest
Fresh berries and whipped cream
👩🍳 Instructions
Whisk the eggs and milk in a large bowl until smooth.
Add the flour, sugar, and salt. Whisk until there are no lumps.
Pour in the sparkling water and melted butter. Stir gently — the batter should be thin, like heavy cream.
Rest the batter for 10–15 minutes (if you can wait — it really does make them better).
Heat a non-stick pan over medium heat and brush lightly with oil or butter.
Pour a small ladle of batter into the pan and swirl to coat the bottom thinly.
Cook 30–45 seconds until the edges lift, then flip and cook another 15–20 seconds.
Stack them on a plate — they’ll stay warm and soft.
Fill, roll, and enjoy! Sprinkle with powdered sugar and serve immediately.
❓ Frequently Asked Questions
What is palacsinta? Palacsinta is the Hungarian version of a crêpe — a thin, soft pancake rolled or folded around sweet fillings. It’s one of Hungary’s most beloved desserts.
What’s the difference between palacsinta and French crêpes? They’re very similar, but palacsinta are typically a bit softer and slightly sweeter, and they’re almost always served filled and rolled.
Why add sparkling water to the batter? It adds air bubbles that make the pancakes lighter and thinner. If you don’t have it, regular water or milk works fine.
Can I make the batter ahead of time? Yes — the batter can rest in the fridge for up to 24 hours. Just stir before using.
Can I make them gluten-free? Yes — use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
What’s the best pan to use? A non-stick pan or a traditional crêpe pan works best. The key is even heat and a thin layer of batter.
How do I keep them from sticking? Brush the pan lightly with oil or butter before each pancake, and use a non-stick pan.
Can I freeze palacsinta? Yes — stack them with parchment paper between each one, wrap tightly, and freeze for up to 2 months. Thaw and reheat gently.
What are the most popular fillings? Apricot jam, cocoa powder with sugar, ground walnuts, Nutella, and sweet cottage cheese (túró) are the classics.
Can I make a savory version? Yes — fill them with sautéed mushrooms, spinach, or ground meat, and top with sour cream.
