Ingredients
- 3 eggs
- 1 1/4 cups all-purpose flour
- 1 cup milk
- 1 teaspoon sugar
- Pinch salt
- 1 cup carbonated water
- Butter, for cooking pancakes
Directions
Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
Stir in the carbonated water at the last moment, just before cooking the pancakes.
Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.
Note: These pancakes can be served hot or cold.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Photo: Hungarian Crepes: Palacsinta Recipe
















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By lanirichards
on August 26, 2012
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I use only one egg which allows for a more delicate and crispier crepe on the edges. I add a teaspoon of melted butter into the batter. Makes about 12 crepes for me.
By mveres_9017300
East Amherst, NY
on February 09, 2009
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I live with two Hungarians and they love these, so they're at least as good as what they'd eaten at home!
Make sure you've let the palacsinta cook for long enough on one side before flipping- makes flipping easier!
By B_ SZABO
LITTLE TOWN TE...
on November 27, 2007
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This as good as it gets ,I put Poppy seed ,or grounded down walnuts that you can get in a can here in the States ,made by SOLO
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