Hortobágyi Palacsinta Hungarian Savory Crepes (Print Version)
Savory Hungarian crepes filled with paprika meat ragout, baked under creamy sauce
# What You Need:
→ For the Crepes
01 - 1 cup all-purpose flour (130 g)
02 - 2 large eggs
03 - 1½ cups whole milk (360 ml)
04 - 2 tbsp unsalted butter, melted (30 g)
05 - ¼ tsp salt
06 - Butter or oil for frying
→ For the Meat Filling
07 - 1 lb ground veal or pork (450 g)
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 2 tbsp sunflower oil or vegetable oil (30 ml)
11 - 1½ tbsp sweet Hungarian paprika (15 g)
12 - 1 tsp tomato paste (5 g)
13 - ½ cup low-sodium chicken or beef broth (120 ml)
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp chopped fresh parsley (8 g)
→ For the Sauce
17 - ¾ cup sour cream (180 ml)
18 - 1 tbsp all-purpose flour (8 g)
19 - ½ cup strained pan juices from filling or broth (120 ml)
# How-To:
01 - Whisk together flour, eggs, milk, melted butter, and salt in a bowl until smooth and lump-free. Let batter rest for 10 minutes to allow gluten to relax.
02 - Heat a nonstick skillet over medium heat and brush lightly with butter or oil. Pour a small ladleful of batter, swirling to coat the pan thinly. Cook for 1–2 minutes until the edge lifts, then flip and cook 30 seconds on the other side. Repeat until you have 8 crepes, stacking with parchment in between. Set aside.
03 - Heat oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 1 minute until fragrant.
04 - Stir in ground meat and cook, breaking up lumps with a spoon, until browned completely. Sprinkle with paprika and mix well to coat the meat evenly.
05 - Add tomato paste, salt, pepper, and broth. Simmer uncovered for 10–15 minutes, until most liquid has evaporated and mixture thickens slightly. Stir in parsley.
06 - Strain the filling through a fine-mesh sieve, reserving the pan juices for the sauce. Let filling cool slightly before assembling.
07 - Preheat oven to 350°F (175°C). Lightly grease a baking dish with butter or oil.
08 - Place a crepe on a clean work surface. Add 2–3 tablespoons of filling along the lower third. Fold in the sides and roll up tightly. Repeat with remaining crepes and filling.
09 - Place filled crepes seam-side down in the prepared baking dish, arranging them closely together.
10 - Whisk flour into sour cream until completely smooth. Stir in reserved pan juices or broth until well combined.
11 - Pour sauce evenly over the crepes. Bake uncovered for 15–20 minutes, until heated through and sauce is bubbling around the edges.
12 - Garnish with extra parsley if desired. Serve hot while the sauce is still creamy and the crepes are warmed through.
# Expert Advice:
01 -
- The combination of tender crepes and rich paprika-spiced filling feels like something grandmothers have been perfecting for generations
- Everything comes together in one baking dish, making it perfect for feeding a crowd without last-minute stress
02 -
- Letting the batter rest prevents rubbery crepes, so do not skip this step even if you are in a hurry
- Straining the meat filling might seem fussy but it prevents soggy crepes and gives you those precious pan juices for the sauce
03 -
- If your crepes tear, simply patch them together with a dab of sour cream before adding the filling
- Grating a little fresh nutmeg into the sauce adds a subtle warmth that most people cannot identify but everyone notices