Dec 112011

This is my mother’s crepe recipe as would be used in Palacintas. They can also be used as dinner and dessert crepes with your choice of fillings.

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Category: Breakfast, Desserts, Hungarian, Main Entrees

Author: Mark Karney


  • 2 Eggs
  • 2 c Flour
  • 2 ½ c Milk
  • ¼ c Sugar
  • 1 oz Brandy


  1. Combine all ingredients and beat until it is a smooth thin batter. If it is too thick, add a little more milk.
  2. Brush a hot skillet with oil. Pour approximately 2 to 3 Tbsps. of batter into the pan and tip to coat the bottom of the pan with batter.
  3. When brown on the bottom, flip and brown the other side.
  4. Transfer to warm plate.
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