Palacsinta (Hungarian Crêpes)

Palacsinta has a special place in my heart. It was a weekend tradition between my dad & I in early childhood, one he brought with him when he & his family escaped Budapest during the revolution.

This recipe is not the original, but it’s close & it’s plant-based :) While these gorgeous crepes are insanely delish, they really evoke a certain sentiment that I think we can all use on a Saturday morning after a long week of all work & no play.

Fill them up with whatever you fancy - sweet or savory. They can be paired with fruit & syrup for breakfast, mushrooms & cashew chèvre for brunch, or even some veggies for a cute lunchtime salad wrap!

The Recipe:

• 1 c oat flour (I just blend up gluten-free oats)

• 4 tbsp tapioca flour

• 4 tbsp potato starch

• 1.5 c oat milk (I use Elmhurst, since it’s just oats & water)

• 1.5 tbsp maple syrup

• big pinch of fine sea salt

Whisk together the dry ingredients. Add the wet ingredients & whisk.

Heat a large skillet over medium heat. Coat the pan with a little bit of avocado oil & wait until it’s hot! Flick a little water in the pan & when it jumps off the pan it’s ready to go!

You can either use a metal ladle to spoon about 1/2 c of batter into the pan & swirl around to coat the pan in a thin layer. OR pour the batter into the pan as you twirl it to coat the bottom (my preferred method). You’ll know it’s ready to flip when the edges get a little brown & it starts to bubble up in the center. Should get a little crisp.

Fill as desired. Pictured here with cranberry compote.

makes about 5 crepes.