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Hungarian Palacsinta/Hungarian Pancakes

Delicate crepes filled with a vanilla cream cheese filling sautéed in an orange marmalade sauce and finished with a Cointreau flambé
Servings: 16 crepes


Crepe Batter:

  • 1 cup all purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp salt
  • 2 tbsp melted butter

Vanilla Cream Cheese Filling:

  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 2 Tbsp sugar
  • 1 Tsp vanilla extract
  • 1 tsp lemon zest

Orange sauce:

  • 2/3 cup orange marmalade
  • 1/3 cup orange juice
  • 2 Tbsp butter
  • 1 Tbsp lemon juice
  • 1 1/2 tsp lemon zest.
  • ¼ cup Cointreau or orange-flavored liqueur


  • Place crepe batter ingredients in a blender in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth . Or use an immersion blender
  • I used an electric crepe maker but for the stovetop: Heat up a non-stick pan. Pour about 1/4 cup batter onto the pan and quickly swirl the pan to coat the entire surface. Let cook for 1-2 minutes or until edges are lifting up and dried. Do not flip. Remove to a dish and repeat with remaining batter.
  • Blend filling ingredients with a spoon or handheld mixer until smooth.
  • Combine ingredients in a saucepan over medium heat. Bring to a boil and continue to simmer until thickened to a honey-like consistency, 5-10 minutes. Keep warm.


  • Spread each crepe, brown side up, almost to the edge with filling and roll. Lay seam side down in a non-stick skillet. Pour orange sauce over crepes and heat until sizzling. Flip once to get browning on both sides. Pour Cointreau over crepes, let heat for a minute then light with a lighter or match. Let burn until flame dies down.
  • Serve immediately

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