Entree: Hungary – Northern Hungary – Hortobágyi palacsinta (Savory Hungarian crepes filled with spiced minced meat and baked in a paprika-sour cream sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) milk
- 2 large eggs, about 100 g total
- 2 tbsp (30 ml) water
- 2 tbsp (30 g) unsalted butter, melted, plus more for frying
- 1/2 tsp (3 g) fine salt
- 1 lb (454 g) ground pork (or mixed pork and veal)
- 1 tbsp (15 ml) vegetable oil or lard for cooking
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 cloves (6 g) garlic, minced
- 2 tbsp (15 g) Hungarian sweet paprika, plus 1 tsp (2 g) hot paprika or cayenne if you want heat
- 1/4 cup (25 g) plain breadcrumbs
- 1 large egg, about 50 g (for binding the filling)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) chicken or beef stock
- 1 cup (240 ml) sour cream
- 2 tbsp (30 g) unsalted butter (for sauce)
- 2 tbsp (15 g) all-purpose flour (for sauce thickening)
- Fresh parsley, chopped, for garnish

Instructions

1. Make the crepe batter: in a bowl whisk together flour, milk, eggs, water, melted butter, and 1/2 tsp salt until smooth. Let rest 15–30 minutes.
2. Heat a small nonstick skillet over medium heat and lightly brush with melted butter. Cook thin crepes (about 6–8 inches/15–20 cm) by pouring 1/4 cup (60 ml) batter per crepe, swirling to coat, cooking 1 minute per side until lightly golden. Stack crepes on a plate and cover to keep warm.
3. Prepare the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute.
4. Add the ground pork to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 8–10 minutes. Stir in 2 tbsp (15 g) sweet paprika and hot paprika if using, then add tomato paste, breadcrumbs, and the beaten egg. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Cook 2–3 minutes more to combine, then remove from heat.
5. Fill each crepe with about 1/3 to 1/2 cup (80–120 g) of the meat mixture, fold or roll into neat packages, and place seam-side down in a buttered baking dish.
6. Make the sauce: in a saucepan melt 2 tbsp (30 g) butter over medium heat. Stir in 2 tbsp (15 g) flour and cook 1–2 minutes without browning. Slowly whisk in the stock until smooth and simmer until slightly thickened, about 3–4 minutes. Remove from heat and whisk in the sour cream and additional 1 tbsp (15 g) sweet paprika; adjust seasoning with salt and pepper.
7. Pour the paprika-sour cream sauce evenly over the filled crepes in the baking dish. Cover loosely with foil and bake in a preheated 350°F (175°C) oven for 20 minutes until heated through and bubbling.
8. Remove foil and bake 5 more minutes for a lightly browned top if desired. Garnish with chopped parsley and serve hot.