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Hortobágyi Palacsinta
Hungary
Named after the Hortobágy plain, this dish combines the French crepe technique with distinctly Hungarian paprika-spiced filling.
Savoury Hungarian crepes filled with spiced minced meat and topped with a rich paprika cream sauce — a dish named after the great Hungarian plain.
Prep
25 mins
Cook
30 mins
Difficulty
Medium
Calories
430 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
200gflour
2eggs
300mlmilk
400gminced pork or veal, cooked and seasoned with paprika
200mlsour cream
1 tbsppaprika
Method
1
Whisk flour, eggs and milk into a smooth crepe batter. Rest 20 minutes.
2
Cook thin crepes in a lightly oiled pan.
3
Fill each crepe with the seasoned meat mixture and roll up.
4
Warm through in a paprika-spiked sour cream sauce and serve hot.
Chef's Tip
Let the batter rest before cooking — this relaxes the gluten for thinner, more tender crepes.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.