Palascinata, Hungary’s take on the crepe, are slightly thinner than the French version, thanks to the addition of seltzer water — and perhaps even more delicious. This recipe comes from chef Jeremy Salamon’s grandmother Agi, who cooked them for him throughout his childhood.
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Traditional Hungarian Crepes
In a medium bowl, beat the eggs. Add 1/3 cup of milk and the flour, and beat until combined. Add the remaining milk, salt and vanilla; whisk to combine.
Let the mixture sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.
Heat a small nonstick or well-seasoned cast iron skillet over medium heat. Lightly grease with clarified butter, using a paper towel to wipe off the excess. Hold the pan’s handle in one hand and pour in 3 to 4 tablespoons of the batter, swirling and tilting the pan to spread it in a thin, even layer to coat the bottom of the pan.
Let it cook until the top begins to dry. Using a thin spatula, lift one edge of the crepe. Grab the edge with your fingers and flip. Cook on the second side for 10 seconds, then transfer to a plate. Repeat with the remaining batter.
Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream.