Basic Crepes: 1 C. all-purpose flour; 2 eggs; 1⁄2 C. milk; 1⁄2 C. water; 1⁄4 t. salt; 2 T. butter, melted____ Whisk together flour and eggs. Gradually add in milk and water, stirring to combine. Add salt and butter; beat until smooth. For best results, refrigerate for 1 hour or overnight. Heat a lightly oiled nonstick pan over medium-high heat. (For dessert crepes, add 2 tsp sugar to the mix.)

Basic Crepes: 1 C. all-purpose flour; 2 eggs; 1⁄2 C. milk; 1⁄2 C. water; 1⁄4 t. salt; 2 T. butter, melted____ Whisk together flour and eggs. Gradually add in milk and water, stirring to combine. Add salt and butter; beat until smooth. For best results, refrigerate for 1 hour or overnight. Heat a lightly oiled nonstick pan over medium-high heat. (For dessert crepes, add 2 tsp sugar to the mix.)

How to make crepes from scratch in a regular frying pan. Step-by-step instructions and photos.

How to make crepes in a regular frying pan, from scratch

How to make crepes from scratch in a regular frying pan. Step-by-step instructions and photos.

Hungarian Palacsinta or pancakes, as served at home They are rather thin and delicate and you can forget sugar syrup, ice-cream, bananas, sugar and lemon juice! Here they will be filled with jam, chocolate or cocoa or possibly sweetened cottage cheese (turo) with raisins. If served rolled up like this, or from a food stall, it is acceptable to eat them with your fingers. Children are taught to fold up the lower end, to avoid emptying the contents into your lap!

Hungarian Palacsinta or pancakes, as served at home They are rather thin and delicate and you can forget sugar syrup, ice-cream, bananas, sugar and lemon juice! Here they will be filled with jam, chocolate or cocoa or possibly sweetened cottage cheese (turo) with raisins. If served rolled up like this, or from a food stall, it is acceptable to eat them with your fingers. Children are taught to fold up the lower end, to avoid emptying the contents into your lap!

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