It’s not a big deal to make crépes (palacsinta), but there are a few tricks that can make your job easier. Crépes will be lighter, if you sift the flour before adding to the...
This is what Hungarian cottage cheese looks like
You often ask me what kind of cottage cheese I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type.
If you can’t obtain túró, you can try to make your own from whole milk. Click on the link below.