Hungarian Crepes (Palacsinta)

No doubt, the number one dessert food in Hungary is palacsinta, wonderfully thin, unyeasted pancakes similar to French crepes. They’re usually rolled with sweet fillings like apricot jam or sugary cottage cheese (túró), but savory stuffings also exist, most famously in the veal-stew filled Hortobágyi palacsinta. Getting the right batter consistency involves a bit of trial and error, but once you nail it palacsinta becomes a quick and easy go-to dessert food.

INGREDIENTS

Yield: makes about 12 pieces; Total time: 25 minutes

For the palacsinta

150 grams (1 cup) all-purpose flour

2 eggs

175 ml (¾ cup) whole milk

175 ml (¾ cup) water

1 tablespoon sugar

1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)

3 tablespoons butter, melted (for the batter)

2 tablespoons butter (for the pan)

Pinch of salt

Fillings

Common fillings in Hungary include fruit preserves (apricot, raspberry, plum, blueberry), sweetened túró, lemon mixed with powdered sugar, cinnamon sugar, and Nutella.

For the sweetened túró, mix together:

400 grams (2 cups) cottage cheese, mashed with a fork to a paste

4 tablespoons sour cream

4 tablespoons powdered sugar

1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)

Freshly grated lemon zest and juice using 1 small lemon

2 tablespoons raisins