It’s not a big deal to make cottage cheese crêpes (palacsinta), but there are a few tricks that can make your job easier. Crêpes will be lighter, if you sift the flour before adding to the batter. Soda water serves the same purpose, therefore the batter usually consists of equal parts milk and soda water.

Sugar in the batter makes crépe more delicious, however, it also increases the risk that crepe sticks to the pan, so if you are not so practised in crepe frying yet, consider leaving out this ingredient. Filling and powdered sugar dusting can also ensure the sweet taste.

Stirring 1-2 tablespoons of oil into the batter helps you avoid using too many oil during the frying process. In this case you have to grease the pan with oil only once before the first crépe, after that the batter’s oil content will be enough to prevent crêpes from sticking to the pan.

The number of crépe fillings is infinite, you can use anything you want, there are no limits. Cottage cheese is one of the most popular fillings, which is the best with lemon zest and vanilla. My cottage cheese crêpes are a bit out of the ordinary because they are oven baked and topped with sweetened sour cream.