Hungarian Crepes (Palacsinta) 🇭🇺

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Ingredients

• 250 g (2 cups) all-purpose flour
• 2 eggs
• 500 ml (2 cups) milk
• 100 ml (⅓–½ cup) sparkling water (optional, for lighter texture)
• 1 tablespoon sugar (for sweet version)
• Pinch of salt
• 1 tablespoon oil or melted butter (plus extra for frying)

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Instructions

1. In a bowl, whisk eggs with sugar (if making sweet) and salt.
2. Gradually add flour, alternating with milk, whisking until smooth.
3. Stir in sparkling water (if using) and oil. The batter should be thin and pourable.
4. Let the batter rest for 15–20 minutes.
5. Heat a lightly oiled non-stick pan over medium heat.
6. Pour a small ladle of batter into the pan and swirl to coat thinly.
7. Cook 1–2 minutes until edges lift and bottom is lightly golden. Flip and cook another minute.
8. Repeat with remaining batter.

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Traditional Fillings

• Apricot jam
• Cocoa powder mixed with sugar
• Sweetened ground walnuts
• Sweet cottage cheese (túró)

Roll or fold and dust with powdered sugar before serving.

Thin, soft, and delicate – a classic Hungarian dessert or snack.