Hungarian crepes (Palacsinta)🇭🇺

👩‍🍳 Instructions:

1. Make the batter:
   In a bowl, whisk together the eggs, milk, sugar (if using), and salt. Gradually whisk in the flour until smooth. Add the sparkling water and oil last—your batter should be thin and pourable. Let it rest for 15–30 minutes.
2. Cook the crepes:
   Heat a non-stick or crepe pan over medium heat and lightly grease it. Pour in a small ladleful of batter and swirl the pan to coat the bottom. Cook 1–2 minutes until the bottom is golden, then flip and cook the other side for about 30 seconds.
3. Fill and roll:
   Spread your desired filling over the crepe and roll it up like a log or fold into quarters. Serve warm or at room temperature.

🇭🇺 Traditional Tips:

• For a more authentic taste, use Hungarian lekvár (thick fruit jam).
• Dust with powdered sugar before serving.
• These can also be baked after filling (e.g. with sweet cheese) for a warm dessert.

Would you like the version with sweet cottage cheese filling next?

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