Here is a traditional Hungarian PALACSINTA recipe — thin, soft crepes that can be filled with sweet or savory fillings. This is the classic version used throughout Hungary.

PALACSINTA (Hungarian Crepes)

Ingredients

1 cup all-purpose flour
2 large eggs
1 1/2 cups milk
1/4 cup sparkling water (optional but makes them lighter)
1 tablespoon sugar (optional for sweet palacsinta)
1 pinch of salt
1 tablespoon melted butter or oil (plus more for the pan)

Instructions

Step 1: Make the batter

In a bowl, whisk eggs with half the milk.
Add flour gradually and whisk until smooth.
Add remaining milk, sparkling water, sugar (if using), salt, and melted butter.
Batter should be thin and pourable.
Let rest 15–30 minutes for best texture.

Step 2: Cook the palacsinta

Heat a lightly oiled nonstick or crepe pan over medium heat.
Pour in a small amount of batter (about 1/4 cup) and swirl to coat the pan thinly.
Cook 30–60 seconds until edges lift and bottom is lightly golden.
Flip and cook another 15–30 seconds.
Repeat with remaining batter, stacking finished palacsinta on a plate.

Traditional Fillings

Sweet Fillings:

1. Sweet Cottage Cheese (Túrós Palacsinta)

Mix cottage cheese, sugar, sour cream, and a bit of vanilla.

2. Jam (Lekváros Palacsinta)

Spread with apricot, plum, cherry, or strawberry jam.

3. Cocoa Sugar (Kakaós Palacsinta)

Mix cocoa powder with sugar and sprinkle over buttered palacsinta.

4. Nut Filling (Diós Palacsinta)

Ground walnuts mixed with sugar.

5. Cinnamon Sugar

Savory Fillings:

1. Meat-filled (Hortobágyi Palacsinta)

Ground meat simmered with onions and paprika, rolled, then baked with paprika sauce.

2. Cheese and Herbs

Soft cheese mixed with dill or chives.

Tips

Add more milk if batter becomes too thick.
Use a very thin layer of oil to keep them soft, not crispy.
Batter improves after resting.

If you want, I can give you the recipe for Hortobágyi meat-filled palacsinta, túrós (cheese) palacsinta, or Hungarian Gundel palacsinta (walnut–rum–chocolate).