Hortobágyi Palacsinta

Name: Hortobágyi Palacsinta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 8 thin crepes (from 200g flour, 2 eggs, 300ml milk, pinch salt); 400g ground veal; 1 large onion, finely diced; 2 tbsp sweet Hungarian paprika; 200ml sour cream; 150ml chicken or veal broth; 2 tbsp vegetable oil; 1 tbsp flour; Salt and white pepper

Hortobágyi palacsinta (HOR-toh-bahd-yee PAH-lah-cheen-tah)

Hortobágy Meat Crepes

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 380 kcal

Savory crepes filled with minced veal in a paprika-sour cream sauce, rolled and baked until golden — the Hortobágy puszta's gift to Hungarian cuisine.

Nutrition & Info

Protein 22.0g

Carbs 28.0g

Fat 20.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

crepe pan skillet baking dish whisk

Presentation Guide

Vessel: oval baking dish

Garnishes: sour cream, paprika, parsley

Accompaniments: cucumber salad

Ingredients

8 thin crepes (from 200g flour, 2 eggs, 300ml milk, pinch salt)
400g ground veal
1 large onion, finely diced
2 tbsp sweet Hungarian paprika
200ml sour cream
150ml chicken or veal broth
2 tbsp vegetable oil
1 tbsp flour
Salt and white pepper

Instructions

1
Make thin crepes from batter of flour, eggs, milk, and salt. Cook in a lightly oiled pan until golden. Set aside.
2
Sauté onion in oil until translucent. Remove from heat, add paprika, stir. Add ground veal, return to heat, cook until browned.
3
Add half the broth, season, simmer 10 min until liquid reduces. Cool slightly.
4
Fill each crepe with veal mixture, roll up, and place seam-side down in a buttered baking dish.
5
Make sauce: whisk sour cream with flour, remaining broth, and a pinch of paprika. Pour over the crepes.
6
Bake at 180°C for 20 min until sauce is bubbling and crepes are lightly golden on top.

💡

Did You Know?

Despite being named after the Hortobágy National Park, this dish was actually created in a Budapest restaurant — it just evokes the spirit of the Great Plain.

Chef's Notes

Equipment Tips

crepe pan
skillet
baking dish
whisk

Garnishing

sour cream, paprika, parsley

Accompaniments

cucumber salad

The Story Behind Hortobágyi Palacsinta

Hortobágyi palacsinta is named after Hungary's famous Hortobágy puszta (Great Plain) and its herding traditions, though the dish as we know it was refined in Budapest restaurants in the mid-20th century. It represents the Hungarian love of transforming simple ingredients — crepes, meat, paprika, and sour cream — into something elegant.

🕐 Traditionally enjoyed starter or light main course 📜 Origins: Mid-20th century

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