Crepes are known as palascinta in Hungary and this recipe comes to us from our Hungarian friend who once worked as a palscsinta cook in a New York Hungarian food eatery.  This is his family recipe and it is better than any French crepe recipe you will find.  Crepes are one of those dishes that always impresses people.  They are versatile and a snap to whip out.  Variations include adding 2 T. cocoa and 3 T. sugar for cocoa cremes.

From Ferenc Hovath

  • 250 grams flour
  • 1 egg
  • Pinch of salt
  • 3 pinches of sugar
  • Perrier
  • 3.5 T. canola oil

Add egg to flour. Add some Perrier. Mix the ingredients so that you have dough consistency (looks like cream of mushroom soup). Add sugar. Add salt. Add more Perrier and keep mixing with a wooden spoon until you get the batter looking like cream. Add the canola oil and mix some more. A small amount of oil is used to grease the pan once before making the first palascinta.  Then add a small amount of batter to just cover the pan while twisting the pan with your wrist.  Fry about 1 minute each side. Should make about 10 crepes.

Fill with preserves (Hungarians prefer apricot jam, but you can use any sort of preserves) and serve (dusted with powdered sugar and chocolate syrup if you like).


Instead of filling with preserves, add some diced cooked chicken, copped tomatoes, slivers of lettuce, chopped cilantro, and dress with Ranch dressing.

palascinta crepe batter mix from hungarian cookbook