[Homemade] Hungarian Butter Crêpes (Tejszínes-vajas palacsinta) – Thinner, richer, and faster to bake!

Hi everyone! I wanted to share a slightly upgraded, ultra-rich version of the traditional Hungarian palacsinta. While standard Hungarian crêpes use oil and sparkling water, this recipe uses melted butter and heavy cream (habtejszín).The result? An incredibly silky, thin pastry that bakes much faster than the regular version.

Ingredients

200g (1.5 cups) All-purpose flour

2 Large eggs

2 tbsp Granulated sugar

100ml (approx. 3.5 oz) Heavy cream (30-32% fat)

500ml (approx. 2 cups) Whole milk

50g (3.5 tbsp) Butter, melted

1 pack (approx. 10g) Vanillin sugar (or 1 tsp vanilla extract)

1 pinch Salt

Extra butter for greasing the pan

Step-by-Step Instructions

1. The Base: In a large bowl, whisk together the eggs, sugar, vanillin sugar, salt, and heavy cream until fully combined.
2. The Batter: Gradually add the flour while slowly pouring in the milk. Whisk continuously until you get a completely smooth, lump-free batter.
3. The Secret: Stir the melted butter into the smooth batter.
4. The Rest: Let the batter rest on the counter for at least 30 minutes. Don't skip this, it helps the gluten relax for a thinner texture!
5. The Baking: Heat a non-stick pan over medium heat. Spear a small cube of cold butter on a fork and lightly coat the pan.
6. The Fry: Pour a ladle of batter, swirl it quickly to cover the pan, and fry until golden. Note: Because of the butter, these bake much faster than traditional oil-based crêpes!
7. Pro Tip: You don't need to grease the pan every time. Coating it every 3rd or 4th crêpe is more than enough.

Fill them with apricot jam, sweetened cocoa powder, or Nutella, roll them up, and enjoy! Let me know if you try it!