Some might call these Hungarian pancakes. Unlike American pancakes, these are served at all meals, and even dessert, much like a crêpe. Fillings include jam and Nutella.
Pinch of salt
1 tsp. sugar (for sweet crepes only)
3 dl (1 1/4 cup) of milk
150 grams (5 1/4 oz) of flour
1 dl (1/2 cup) of soda water
Oil (for frying)
Mix eggs, salt, 2 dl milk, and flour in a large bowl. You can add sugar as well, if you like. Mix in rest of milk and soda water. Mix until creamy.
Let the mixture rest at least 15 minutes.
Add milk or soda water if the batter is too thick.
Lightly oil the pan with a pastry brush, heat.
Pour in small ladle of the batter. Gently shake the pan and fry. When the crêpe no longer sticks, fry a few seconds more. Turn the crêpe using a spatula, and continue to fry.
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