TL;DR
- 415 kcal · 26.3 g protein per serving
- Ready in 35 min · serves 2
- Vegetarian, High-protein
Palacsinta — the Hungarian answer to the French crêpe — is one of those dishes that feels both everyday and celebratory. Thin, tender, and faintly sweet, these pancakes are traditionally served with a dusting of sugar, a squeeze of lemon, or a spoonful of apricot jam. But in Hungarian home kitchens, they also appear as a savory-sweet main course, folded around a filling of túró, the local fresh cheese that sits somewhere between ricotta and cottage cheese. This version leans into that tradition, swapping the classic túró for a protein-rich cottage cheese blend that turns a simple breakfast into a genuinely satiating meal.
For anyone tracking calories and macros, palacsinta is a dream. The batter itself is mostly eggs, milk, and a modest amount of flour — no butter in the pan beyond a whisper of oil, no heavy cream. The filling does the heavy lifting: cottage cheese is naturally high in protein and relatively low in fat, especially if you choose a low-fat variety. By controlling portion size — two filled crepes per person — you get a breakfast that feels indulgent but lands neatly in a moderate calorie range, with a solid protein punch that keeps mid-morning hunger at bay. The beauty is that you can adjust the filling's sweetness or saltiness to suit your mood, or even swap in ricotta for a richer texture without blowing your budget.
A few practical notes before you start. First, let the batter rest for at least 15 minutes — this allows the flour to fully hydrate and the gluten to relax, which is the secret to crepes that don't tear when you flip them. Second, use a non-stick pan and resist the urge to flip too early; the edges should look dry and slightly lacy before you turn it. If you're making this ahead, the unfilled crepes stack beautifully with parchment between them and keep in the fridge for two days — just reheat gently in a dry pan. One common mistake is overfilling: the cottage cheese mixture should be spread thinly, about two tablespoons per crepe, or the filling will squirt out the sides when you fold. Finally, if cottage cheese isn't your thing, a well-drained ricotta works beautifully here, though you'll want to add a pinch of salt to balance its sweetness.
Ingredients — For 2 servings
- 2 large eggs (room temperature) 100 g
- 120 ml whole milk 123 g
- 60 g all-purpose flour 60 g
- 1 pinch fine salt 1 g
- 1 tsp granulated sugar (for the batter) 4 g
- 250 g low-fat cottage cheese (2% milkfat) (drained if very wet) 250 g
- 1 large egg yolk (for the filling) 17 g
- 1 tbsp honey (or to taste) 21 g
- 1/2 tsp vanilla extract 2 g
- 1 tbsp lemon zest (from about 1 lemon) 6 g
- 2 tsp neutral oil (sunflower or canola) (for the pan, divided) 9 g
Nutrition per serving
415 kcal
| Protein | 26.3 g |
|---|---|
| Carbohydrates | 41.8 g |
| of which sugars | 17.7 g |
| Fat | 15.3 g |
| of which saturates | 5.3 g |
| Fiber | 1.1 g |
| Sodium | 760 mg |
Nutrition computed from USDA FoodData Central per-ingredient data (curated reference table, engine/systems/recipe/data/ingredient_nutrition_db.json). 11 of 11 ingredients use a model-estimated figure pending live FDC verification (flagged in the source table).
Instructions
-
In a medium bowl, whisk the eggs, milk, flour, salt, and sugar until the batter is completely smooth with no lumps. Let it rest at room temperature for 15–20 minutes; the batter should have the consistency of thin cream.
~20 min -
Meanwhile, make the filling: in a separate bowl, mix the cottage cheese, egg yolk, honey, vanilla extract, and lemon zest until well combined. If the cottage cheese is very watery, press it through a fine sieve or wrap it in a clean kitchen towel and squeeze gently before mixing. Set aside.
~5 min -
Heat a non-stick crepe pan or 20cm skillet over medium heat. Add about 1/2 teaspoon of oil and swirl to coat the bottom. Pour in a small ladleful (about 3 tablespoons) of batter, tilting the pan immediately so it spreads into a thin, even circle.
~1 min -
Cook for 60–90 seconds, until the edges look dry and lightly golden and the surface is set. Flip carefully with a thin spatula and cook the second side for about 30 seconds. Slide onto a plate. Repeat with the remaining batter, adding a little oil to the pan between crepes as needed. You should get 4 crepes total.
~8 min -
To assemble: place one crepe on a plate, spread about 2 tablespoons of the cottage cheese filling across the center in a line, leaving a 2cm border at the edges. Fold the sides over the filling, then roll it up like a cigar. Repeat with the remaining crepes and filling.
~3 min -
Serve immediately, warm. If you like, dust with a little powdered sugar or add a spoonful of fruit compote on the side — but the filling is sweet enough on its own.
Track Protein Palacsinta (Hungarian Crepes with Cottage-Cheese Filling) in Kaloria
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Get Kaloria freeFrequently asked questions
Can I use regular (full-fat) cottage cheese instead of low-fat?
Yes, absolutely. Full-fat cottage cheese will make the filling richer and slightly creamier. The calorie difference is modest, roughly 30–40 kcal per serving, so if you're not strictly counting, go ahead. Just be sure to drain it well — full-fat varieties can be even wetter than low-fat ones.
My crepes keep tearing when I flip them. What am I doing wrong?
Most likely the batter is too thick or the pan is too hot. The batter should be very thin — if it feels like pancake batter, add a splash more milk. Also, make sure to let the batter rest the full 15 minutes. And don't flip too early: the first side needs to be fully set with dry, lacy edges.
Can I make the filling ahead of time?
Yes, the filling can be mixed up to 24 hours in advance and stored in an airtight container in the fridge. The crepes themselves also keep well — stack them with parchment paper between each one and refrigerate for up to 2 days, or freeze for up to a month. Reheat gently in a dry pan.
What can I serve with these to round out the meal?
A handful of fresh berries or sliced banana adds fiber and natural sweetness without much effort. If you want more protein, a dollop of Greek yogurt on the side works nicely. For a savory twist, skip the honey and lemon zest in the filling and add chopped chives and black pepper instead.
The filling seems a bit loose. How do I thicken it?
That's usually excess liquid from the cottage cheese. Before mixing, press the cottage cheese through a fine-mesh sieve or wrap it in cheesecloth and squeeze gently. If it's still loose after mixing, stir in 1–2 teaspoons of plain breadcrumbs or a small spoonful of protein powder — it will absorb the extra moisture without changing the flavor much.
Sources
- USDA FoodData Central — Nutrition panel computed from USDA FoodData Central per-ingredient data via a curated reference table.