Hungarian Palacsinta (Hungarian Crêpes)

 Ingredients

2 cups all-purpose flour

2 large eggs

2 cups milk

½ cup sparkling water

1 tablespoon sugar

1 teaspoon vanilla extract

A pinch of salt

2 tablespoons melted butter or vegetable oil

Extra oil or butter for frying

For the Filling

Apricot jam, plum jam, or chocolate spread

Ground walnuts and powdered sugar (optional)

Instructions

In a large bowl, whisk together the eggs, milk, sparkling water, sugar, vanilla, and salt.

Gradually add the flour, whisking until the batter is smooth and fairly thin.

Stir in the melted butter or oil. Let the batter rest for about 15–20 minutes.

Heat a lightly greased non-stick frying pan over medium heat.

Pour a small ladleful of batter into the pan and swirl it around to make a thin crêpe.

Cook for about 1–2 minutes, until the edges are lightly golden, then flip and cook the other side briefly.

Repeat with the remaining batter, lightly greasing the pan when needed.

Spread each crêpe with jam, chocolate, or a walnut-sugar mixture, then roll it up.

Dust with powdered sugar and serve warm.

Traditional Hungarian tip: Palacsinta are usually made very thin and tender, similar to French crêpes, and are commonly filled with apricot jam or s

weetened ground walnuts