Hortobágyi Palacsinta — Print Recipe

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.

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.