Hungarian crepes: like the French, but with seltzer

Photo by Steve Viksjo; styled by Khalil Hymore

Palascinata, Hungary’s take on the crepe, are slightly thinner than the French version, thanks to the addition of seltzer water — and perhaps even more delicious. This recipe comes from chef Jeremy Salamon’s grandmother Agi, who cooked them for him throughout his childhood.

2 large eggs
1 cup milk, divided into ⅓ cup
and ⅔ cup
1 cup all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon vanilla extract
A splash of seltzer
Clarified butter

Ground toasted walnuts
Apricot jam
Cinnamon sugar
Dried fruits
Chestnut puree
Sour cream and/or whipped cream

In a medium bowl, beat the eggs. Add ⅓ cup of milk and the flour, and beat until combined.

Add the remaining milk, salt and vanilla; whisk to combine.
Let the mixture sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.

Heat a small nonstick or well-seasoned cast iron skillet over medium heat. Lightly grease with clarified butter, using a paper towel to wipe off the excess. Hold the pan’s handle in one hand and pour in 3 to 4 tablespoons of the batter, swirling and tilting the pan to spread it in a thin, even layer to coat the bottom of the pan.

Let it cook until the top begins to dry. Using a thin spatula, lift one edge of the crepe. Grab the edge with your fingers and flip. Cook on the second side for 10 seconds, then transfer to a plate. Repeat with the remaining batter.

Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream.

Published by The Nosher, a 70 Faces Media brand.

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