Breakfast » Hungarian Crêpes: Palacsinta

Hungarian Crêpes: Palacsinta

Name: Hungarian Crêpes: Palacsinta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 large eggs (lightly beaten); 1-1/4 cups whole milk (plus more if needed); 3 tablespoons butter (melted); 1/4 teaspoon salt; 1 cup all-purpose flour (plus more if needed); 2 cups cottage cheese (not reduced fat); 1/4 cup confectioners' sugar; Zest of 1 lemon; 1/2 teaspoon vanilla extract; 2 cups fresh raspberries (washed and well drained); 1 tablespoon freshly squeezed lemon juice; 1 tablespoon sugar; 2 tablespoons water; 2 teaspoons cornstarch

by Lynne Webb on May 15, 2020 (Updated July 26, 2022) // 21 Comments

Perfect to serve for dessert or brunch, this recipe for Hungarian-style crepes (palacsinta) has a sweet, lemony cottage cheese filling and a topping of fresh raspberry sauce.

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Three Hungarian crepes filled with sweetened cottage cheese, topped with raspberry sauce and powdered sugar, garnished with fresh mint.

The Hungarian word for “pancake” is palacsinta (pronounced pah-la-cheen-ta). They are not what we generally think of as pancakes in the US, but thin, delicate crêpes that can be made with a variety of fillings, both sweet and savory.

The sweet variety of Hungarian pancakes is most often served as dessert, but they make a fabulous dish for a special occasion brunch as well. A favorite in our family for generations, this recipe is made with a lightly sweetened cottage cheese filling flavored with lemon zest and vanilla and a topping of fresh raspberry sauce.

How to Make Hungarian Crepes (Palacsinta)

Whisk together eggs, milk, melted butter, and salt.
Add flour in small increments and whisk until the mixture is free of lumps and thoroughly combined. Refrigerate for an hour to allow the batter to thicken. While the batter is chilling, make the filling and sauce.
For the filling, combine the cottage cheese, confectioners’ sugar, lemon zest and vanilla in a bowl. Cover and refrigerate until ready to use.
For the sauce, place the raspberries, lemon juice and sugar in a small saucepan and bring to a simmer.
Whisk water and cornstarch together in a small bowl, add to the raspberry mixture and continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
To cook the palacsinta (crepes), add some vegetable oil to a 10-inch nonstick pan and rub it over the bottom and sides with a paper towel.
Heat the pan over medium heat and add some batter to the center. Working quickly, lift the pan from the heat, tilting and rotating it until the batter coats it completely in a thin layer.
After 20 to 30 seconds, the crepe should appear set and “dry.”
Flip the crepe over and cook until barely browned, about another 10 to 15 seconds.
Transfer to cooked palacsinta (crepes) to a plate and repeat with the remaining batter. You should end up with about 1 dozen.
To serve, place one crepe on a flat surface and spread a little of the filling on one side, about 1 inch in from the edges.
Gently roll the crêpe to form a tube, making sure the filling is evenly distributed.
Place the palacsinta seam side down on a serving plate and top with raspberry sauce.

Five Tips for Perfect Hungarian Crêpes

Making crêpes is an inexact science at best and it does take a little practice to get comfortable with the process. Here are a few tips to help you make a successful batch, even if it’s your first time making them.

Always let the batter rest for at least 1 hour, then whisk again just before cooking to ensure there are no lumps. You can make the batter up to a day ahead if you like.
Using a true, nonstick pan really helps. We generally use a 10-inch size, but an 8-inch works too. Just reduce the amount of batter you add for each crêpe to 3 tablespoons. You’ll get 4 to 6 more crêpes using the smaller-sized pan.
The first crêpe you make will help you judge the batter’s consistency. If it is too thick, it will be hard to get the batter to spread to the edges of the pan before it sets. Whisking in an additional 2 to 3 tablespoons of milk should help. If the batter is too thin, the first crêpe will become dry and brittle as it sets. It that’s the case, whisk in a little additional flour (1 or 2 tablespoons at most).
As soon as the batter begins to dry around the edges and appears set, use a thin spatula to get under the crêpe and flip it quickly. Don’t worry if it doesn’t land perfectly flat after flipping. You should be to straighten it out easily enough.
You can put a layer of wax paper between the cooked crêpes if you like, but we don’t bother and have never had an issue with them sticking together, even when made ahead and stored overnight.

Three rolled Hungarian crepes filled with sweetened cottage cheese and lemon filling, topped with fresh raspberry sauce.

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