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.

“Published by The Nosher, a 70 Faces Media brand”

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Traditional Hungarian Crepes
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Course Dessert
Keyword crepes
Ingredients
Crepes
Fillings
Course Dessert
Keyword crepes
Ingredients
Crepes
Fillings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Let the mixture sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.
  3. 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.
  4. 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.
  5. Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream.
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