Hungarian Crepes with Sweet Cottage Cheese Filling

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These delicate Hungarian crepes are thinner than their French cousins and feature a subtle sweetness from the very start. Traditionally rolled around a sweetened farmer's cheese filling studded with raisins, they are pan-fried in butter until golden and finished with a generous snowfall of powdered sugar. Served warm with a dollop of sour cream, they make an iconic Hungarian dessert or weekend breakfast.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 15 gFat
• 8 gSaturated Fat
• 40 gCarbs
• 1 gFiber
• 22 gSugar
• 16 gProtein
• 290 mgSodium
• 230 mgPotassium
• 135 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) sparkling water, chilled
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• Butter, for greasing the pan

For the cottage cheese filling

• 1 1/2 cups (340 g) full-fat cottage cheese or farmer's cheese, drained
• 3 tablespoons granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1/4 cup (35 g) raisins
• 1 tablespoon sour cream

For finishing

• 3 tablespoons unsalted butter
• Powdered sugar, for dusting
• Sour cream, for serving

Directions

1. Make the crepe batter: In a large bowl, whisk together the flour, eggs, milk, sparkling water, sugar, salt, and vanilla until completely smooth. The batter should be very thin, about the consistency of heavy cream. Cover and let rest at room temperature for 15 to 30 minutes to relax the gluten.
2. Prepare the filling while the batter rests: In a medium bowl, mash the cottage cheese with the sugar, egg yolk, vanilla, lemon zest, raisins, and sour cream until smooth but still slightly textured. Set aside.
3. Heat an 8-inch non-stick skillet over medium heat and lightly brush with melted butter. Pour in about 1/4 cup (60 ml) of batter, immediately swirl to coat the pan evenly, and cook for 45 to 60 seconds until the edges begin to lift and the underside is lightly golden. Flip and cook for another 15 to 20 seconds. Slide onto a plate and repeat with the remaining batter, greasing the pan as needed.
4. Place a crepe on a clean surface with the more attractive side down. Spoon about 2 1/2 tablespoons of filling along the lower third, then roll it up tightly into a cylinder. Repeat with the remaining crepes and filling.
5. Melt 1 tablespoon of butter in the same skillet over medium heat. Place 3 to 4 filled crepes seam-side down in the pan and cook for 1 to 2 minutes per side, turning carefully, until crisp and golden brown on all sides. Add more butter between batches as needed.
6. Transfer the fried crepes to a platter, dust generously with powdered sugar, and serve immediately with a dollop of sour cream on the side.

Cook’s Notes

• Chilled sparkling water is the secret to extra-light, tender crepes with delicate bubbles; do not substitute flat water if you want the authentic Hungarian texture.
• Resting the batter is essential. Even 15 minutes makes a noticeable difference in the elasticity and reduces tearing when flipping.
• Keep cooked crepes covered with a clean kitchen towel as you work to prevent them from drying out before filling.
• For variety, swap the cottage cheese filling for apricot jam, chocolate-hazelnut spread, or a mixture of ground walnuts, sugar, and cocoa powder.

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