Thin Hungarian Pancakes (Palacsinta) with Sweet Fillings

Palacsinta are Hungary's answer to French crêpes. They are thin, soft pancakes that are usually rolled or folded around a filling, and they appear on Hungarian tables as dessert, an afternoon treat or even a light dinner. Grandmothers are famous for stacking them high, and it is hard to find a Hungarian who does not have a favorite filling.

The batter is very similar to a crêpe batter, but many Hungarian cooks add a splash of sparkling water. It makes the batter a little lighter and the pancakes more tender. You can make them with milk alone, but the sparkling water is a traditional touch worth trying.

Classic fillings

In most Hungarian homes, the simplest options are the most popular:

• Apricot jam: perhaps the most traditional filling of all.
• Túró: a fresh, crumbly curd cheese mixed with sugar, lemon zest and sometimes raisins. Farmer's cheese or well-drained ricotta makes a good substitute.
• Cocoa: unsweetened cocoa powder mixed with sugar and sprinkled over the pancake before rolling.
• Ground walnuts: mixed with sugar, often with a little warm milk to bind them.

Two famous restaurant-style versions are worth knowing about. Gundel palacsinta, named after the well-known Budapest restaurant, is filled with a walnut and raisin mixture and served with a chocolate sauce. Hortobágyi palacsinta is savory, filled with a meat stew and covered in a creamy paprika sauce.

For more ideas, the Hungarian recipe site egyszeru-receptek.hu is a good starting point. The name means "simple recipes," and it is a handy window into what Hungarian families cook every day.

The recipe

• Prep 10 min
• Cook 30 min
• Makes about 14 pancakes

IngredientsTap to check off

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1 tbsp sugar
• Pinch of salt
• 1 1/4 cups whole milk
• 3/4 cup sparkling water
• 2 tbsp vegetable oil, plus extra for the pan
• Fillings: apricot jam, sweetened farmer's cheese, cocoa and sugar, or ground walnuts

MethodTap a step when it is done

1. 1Step 1: Whisk the flour, eggs, sugar, salt and half the milk into a smooth paste.
2. 2Step 2: Gradually whisk in the rest of the milk, the sparkling water and the oil. Rest the batter for 20 minutes.
3. 3Step 3: Heat an 8- or 9-inch skillet over medium heat and brush lightly with oil.
4. 4Step 4: Pour in about 3 tbsp batter, swirl to cover the bottom and cook about 1 minute until the edges lift.
5. 5Step 5: Flip and cook 30 seconds more. Stack the pancakes on a plate as you go.
6. 6Step 6: Spread each with filling, then roll up or fold into quarters to serve.

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Getting the thickness right

The batter should be about as thin as heavy cream. If the first pancake is too thick, stir in a little more milk or sparkling water. If it tears when flipping, the batter may need a few minutes more rest or the pan may not be hot enough. The first pancake is often a little uneven; many cooks consider it the cook's treat.

Use a nonstick or well-seasoned pan, about 8 to 9 inches across. Tilt and swirl as soon as the batter hits the pan so it covers the bottom thinly. The pancake is ready to turn when the edges start to look lacy and lift easily.

A pancake party at home

Palacsinta are ideal for a relaxed family weekend lunch. Make a big stack, set out jars and bowls of fillings and let everyone fill and roll their own. Sweet túró and jam are favorites among kids, while adults might reach for the walnuts. Fold them into quarters for little hands; they are easier to hold that way.

Unfilled palacsinta keep well in the fridge for a couple of days if stacked and wrapped. Reheat them briefly in a dry pan and fill as usual.