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Hungarian Crepes: Palacsinta Recipe

Hungarian Crepes: Palacsinta

Recipe courtesy Christine Sinko

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • 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.

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  • 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!

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  • 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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  • on July 15, 2007

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    the ingredients make a great crepe, but its not anything special when you eat it. make sure you've got a crepe pan, though - its alot of hassle to try to flip the crepes in a normal pan.

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  • on March 22, 2006

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    It was the best dish my kids have ever had, sounds so simply. Was wery easy, I maid it with my kids, great idea to make with the kids. They eat more than enough. Was excelent. I highly recomend it. For the filling try mixing cream cheese,cotage chese and a little sugar. It was fenaminal!!!!!!!!!!!

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