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Hortobágyi Palacsinta
Savory Hungarian crepes filled with a rich, paprika-spiced meat stew, often made with chicken or veal, and topped with a dollop of sour cream.
ð§ ææ
- 500 g Chicken breast or veal(cut into small cubes)
- 2 medium Onions(finely chopped)
- 2 tbsp Sweet paprika
- 1/2 tsp Hot paprika(optional, to taste)
- 1 medium Tomatoes(peeled and chopped)
- 1 medium Green bell pepper(chopped)
- 1 tbsp Flour
- 250 ml Chicken broth
- 200 g Sour cream(for filling and topping)
- 2 large Eggs(for crepes)
- 300 ml Milk(for crepes)
- 150 g All-purpose flour(for crepes)
- to taste Salt
- for frying Vegetable oil or lard
ðšâð³ äœãæ¹
- 1
Prepare the crepes: Whisk together eggs, milk, flour, and a pinch of salt until smooth. Let rest for 15 minutes. Heat a lightly oiled crepe pan or skillet and pour in about 1/4 cup of batter, swirling to coat the bottom. Cook for 1-2 minutes per side until golden brown. Repeat with remaining batter.
â±ïž 20 minutes - 2
For the filling: Heat oil or lard in a large skillet or pot over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
â±ïž 7 minutes - 3
Add the cubed meat and brown it on all sides. Stir in sweet and hot paprika, chopped tomatoes, and green bell pepper. Cook for another 5 minutes.
â±ïž 5 minutes - 4
Sprinkle the tablespoon of flour over the meat mixture and stir well. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the meat is tender.
â±ïž 30 minutes - 5
Stir in half of the sour cream into the meat mixture. Season with salt to taste.
- 6
Assemble the Hortobágyi Palacsinta: Lay a crepe flat. Spoon a generous amount of the meat filling onto one half of the crepe. Fold the other half over to create a half-moon shape, or roll it up.
- 7
Arrange the filled crepes in a baking dish. Top with the remaining sour cream and optionally bake in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through and the sour cream is slightly golden.
â±ïž 15 minutes
ð¡ ããã®ã³ã
- âUse good quality Hungarian sweet paprika for the best flavor.
- âDon't overcook the crepes; they should be pliable.
- âAdjust the amount of hot paprika to your spice preference.
- âThe filling should be moist but not watery.
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- Use pork or a mix of meats for the filling.
- Add a pinch of caraway seeds to the filling for an extra layer of flavor.
- Garnish with fresh parsley or dill.