Let me start by saying I have absolutely no idea if this is what you would call an "authentic" Hungarian recipe or not. I just know that when I was a kid we would eat these ALL the time. Being that my father's side of the family is 100% Hungarian, I assume it came from there.
Or maybe my half- Swedish half-German mom saw the recipe in a book and thought it looked good. I don't know. Either way, over the years I've adapted my own recipe for palacsinta which IS a Hungarian word for crepes. I like to make them with a touch of cinnamon and serve them filled with either jam or cottage cheese ..or both!
My version of Palacsinta
- 2 large eggs
- 3/4 cup all purpose flour
- 1 cup skim milk
- 1/4 tsp cinnamon
- 1/2 tsp sugar
- Butter for the pan
Mix the dry ingredients together in a separate bowl. Lightly beat the eggs. Slowly beat in flour mixture so the mixture does not get frothy. Stir in the milk slowly as well. Your batter will be very thin and runny.
If you have a crepe pan, that's great. I personally do not, so I use a regular skillet which works just as well. Heat the skillet on medium high until it is very hot. To test, flick a bit of water on the pan. If the water dances around and then evaporates, your pan is ready.
Now is when the fun part begins. Be ready to move fast, because the whole process of cooking a crepe takes under 1 minute.
Brush a small amount of butter on the pan and pour about 1/5 cup batter into the middle . Pick up the pan by the handle and immediately swirl it so the batter can spread evenly and form your crepe. Once the top looks dry (in about 30 seconds) flip the crepe. It should only take about 15-20 seconds for the other side of the crepe to be cooked.
You will undoubtedly need a few tries to get it right. Don't be discouraged! Keep going. And as a side note, those funny looking crepes still taste just as good. I found this video that shows a good technique for making crepes, if you would like to have a visual on it. Just click right here.
Layer the finished crepes on a plate lined with wax paper and cover with a lid to keep them warm until you are done withthe whole batch.
To serve, either fold the crepes and dot with jam or roll them up with a mixture of cottage cheese, sugar and cinnamon. To make enough for eight crepes, I make my cottage cheese mixture by simply sitrring together about a cup of cottage cheese, 1 Tbsp sugar and 1/8 tsp cinnamon.
You can store extras in the freezer by layering the crepes between pieces of wax paper and placing the lot in a bag.