Sweet Crepes (Palacsinta)
Description: These light and thin Hungarian crepes are a delightful sweet variation, perfect for dessert or a special breakfast. Common fillings include apricot jam, applesauce, hazelnut spread, or chocolate. They can be served rolled or folded and often topped with icing sugar. A popular choice in Hungary, these crepes are a must-try dessert that pairs well with a cup of coffee or tea.
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 eggs
- 1 tablespoon sugar (optional, for a slightly sweeter crepe)
- 1 pinch salt
- 1 teaspoon vanilla extract (optional)
- Butter or oil, for frying
Filling Suggestions
- Apricot jam
- Applesauce
- Hazelnut spread (e.g., Nutella)
- Chocolate spread
- Sweetened cottage cheese or ricotta with a touch of sugar and vanilla
Topping Suggestions
- Icing sugar
- Whipped cream
- Fresh fruits
- Chocolate syrup
Instructions
- Prepare the Batter:
- In a mixing bowl, whisk together the flour, milk, eggs, sugar (if using), salt, and vanilla extract (if using) until smooth. The batter should be thin and free of lumps. Let the batter rest for about 15-30 minutes.
- Heat the Pan:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- Cook the Crepes:
- Pour a small amount of batter (about 1/4 cup) into the pan, tilting and swirling to cover the bottom in a thin, even layer. Cook for about 1-2 minutes until the edges begin to lift and the bottom is golden. Flip and cook the other side for another 1 minute.
- Repeat:
- Remove the cooked crepe to a plate and continue with the remaining batter, adding more butter or oil to the pan as needed.
- Fill and Serve:
- Spread your choice of filling over each crepe, then roll or fold them. Sprinkle with icing sugar and serve with additional toppings if desired.
Enjoy these delightful sweet crepes as a perfect ending to a meal or a delicious treat on their own!