Hungarian crepes are filled with a wide variety of fillings. Sometimes only one kind; sometimes several different types of fillings are used. These are from the sweet variety. Take your pick.

3/4 cup walnuts, finely ground
1/4 cup sugar
2 Tbsp hot milk or hot rum
raisins to taste (optional)

• Combine walnuts and sugar.
• Drop by drop stir in hot milk or rum to spreadable consistency.
• Add some raisins if desired.
• Spread 2 Tbsp nut filling on a crepe.
• Roll up crepe.

The original cheese filling is made with good quality túró and sugar. It never ceases to amaze me how many Internet and cookbook recipes call for cottage cheese in place of Hungarian túró. Cottage cheese is simply unsuitable replacement for Hungarian túró. 

1 small  block cream cheese [125g] 
1 cup full fat ricotta or farmer's cheese
1/3 cup sugar
1 tsp finely grated lemon zest
raisins to taste (optional)

• Chop the chilled cream cheese into 1/2 inch blocks.
• In a bowl of a standing beater place the ricotta and the sugar.
• Start the beater on low speed.
• Gradually add the cream cheese blocks slowly beating all the while.
• Slowly beat until the cheeses combine, no longer.
• Stir in the lemon zest and the raisins.
• Spread 2 Tbsp filling on a crepe.
• Roll up crepe.

• Spread 1 Tbsp Nutella on a crepe.
• Roll up crepe.

Apricot jam, only apricot jam!
• Spread 1/2 tsp of apricot jam on a crepe.
• Roll up crepe.

1/4 cup cocoa
2 Tbsp sugar

• Combine cocoa with sugar.
• Sprinkle 2 Tbsp cocoa mixture on a crepe.
• Roll up crepe.

1 cup fresh fruit
sugar to taste
Canadian Maple Syrup
sweetened whipped cream

• Wash, peel, cut and slice fresh fruit.
• Add sugar to taste.
• Drop 2 Tbsp of prepared fruit on a crepe.
• Roll up crepe and drizzle with maple syrup.
• Add a dollop of whipping cream on the side.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!