- Why does the first one stick?
- Usually pan isn't hot enough or lacks fat seasoning. First one conditions the pan.
- Why lacy edges?
- High heat and carbonated water. Use lower heat and less soda water if you don't want that.
Hungarian Walnut Crepes (Palacsinta)
The secret to good crepe batter is resting. Flour particles hydrate fully, and gluten relaxes. This allows the batter to spread paper-thin in the pan without tearing.
Ingredients
1 1/2
cups
All-Purpose Flour
2
large
Eggs
2
cups
Milk
1/2
cup
Sparkling Water
1 1/2
tbsp
Sugar
1
pinch
Salt
2
tbsp
Oil
1 1/2
cups
Ground Walnuts
1/2
cup
Confectioners' Sugar
1/4
cup
Hot Milk (for filling)
Shopping List (0)
Equipment Needed
- Crepe pan
- Ladle
- Mixing bowl
- Whisk
Allergen Information
Wheat
Milk
Egg
Tree Nuts (Walnut)
Instructions
1
✓
Whisk eggs, sugar, salt, half the milk, and flour until smooth. Then dilute with remaining milk.
Tip: Thick batter is easier to whisk smooth than thin.
2
✓
Add sparkling water and oil, let rest for 30 mins.
Tip: During rest, batter thickens as starch absorbs water.
3
✓
Make filling: mix ground walnuts with powdered sugar and hot milk to form a spreadable paste.
Tip: Scalding highlights walnut flavor.
4
✓
Fry thin crepes in hot, oiled pan. Flip when edges lift and bottom is spotted brown.
Tip: Maillard reaction gives flavor.
5
✓
Spread filling on hot crepes, roll up, and dust with powdered sugar.
Tip: Serve immediately; humidity can make them tough.
Recipe FAQ
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 large Eggs
- 2 cups Milk
- 1/2 cup Sparkling Water
- 1 1/2 tbsp Sugar
- 1 pinch Salt
- 2 tbsp Oil
- 1 1/2 cups Ground Walnuts
- 1/2 cup Confectioners' Sugar
- 1/4 cup Hot Milk (for filling)