In a large bowl, whisk together the eggs, milk, sugar, salt, and vanilla extract (if using). Gradually add the flour, whisking to ensure there are no lumps.
Add the vegetable oil or melted butter to the batter and mix well. Let the batter rest for about 20 minutes to allow the flour to absorb the liquid and for a smoother consistency.
Prepare the pan:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil using a paper towel.
Cook the crepes:
Pour about ¼ cup of the batter into the pan, tilting it to spread the batter evenly in a thin layer across the bottom of the pan.
Cook for 1-2 minutes, or until the edges start to lift slightly. Use a spatula to flip the crepe and cook for another 30 seconds to 1 minute until lightly golden.
Remove the crepe from the pan and place it on a plate. Continue with the rest of the batter, greasing the pan with a little more butter or oil between crepes if necessary.
Add the filling:
Once the crepes are cooked, you can fill them with sweet or savory fillings of your choice. For sweet crepes, spread a layer of jam or Nutella on the center of each crepe. For savory ones, spoon in the meat mixture or your preferred savory filling.
Fold and serve:
Fold the crepe in half, then roll it up. Serve immediately while still warm!
Popular Filling Ideas for Palacsinta:
Sweet Palacsinta:
Apricot jam or strawberry jam with a sprinkle of powdered sugar.
Nutella with sliced bananas or strawberries.
A mix of sweetened cottage cheese and raisins.
Savory Palacsinta:
Ground meat with onions, paprika, and sour cream.
Spinach and cheese mixture for a vegetarian option.
Palacsinta are versatile and can be enjoyed at breakfast, lunch, or as a dessert. They are often served rolled up and dusted with powdered sugar or drizzled with chocolate syrup. Enjoy your Hungarian crepes! Let me know if you’d like to try any variations or need more ideas for fillings!
