🇭🇺 HungaryCatalog recipe
Thin, lacy crepes folded around warm apricot jam and dusted with powdered sugar — the quick breakfast most Hungarians grew up eating.
For 4 servings.
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Whisk the flour, eggs, milk, sparkling water, sugar and a pinch of salt into a thin, lump-free batter; rest 15 minutes.
💡 A rested batter fries thinner and tears less in the pan.
Heat a lightly oiled crepe pan over medium heat until a drop of batter sizzles on contact.
Pour in a thin ladleful, swirling immediately to coat the pan, and cook until the edges lift and the underside turns golden, about 1 minute.
Flip and cook the second side about 30 seconds, then stack the finished crepes on a plate.
Warm the apricot jam slightly to loosen it, spread a spoonful over each crepe, and roll or fold into quarters.
Dust with powdered sugar and serve warm.
Palacsinta reached Hungary through the same Central European pastry exchange that shaped Austrian and Czech kitchens, but Hungarian cooks thinned the batter further and leaned hard on apricot, the country's signature stone fruit. Savory versions stuffed with meat or cheese and baked under sauce exist too, but jam-filled palacsinta is the everyday breakfast and dessert version.
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