Entree: Hungary – Budapest & Central Hungary – Hortobágyi Palacsinta (Savory Hungarian crepes filled with a paprika-spiced meat stew and finished with a creamy paprika sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 25 min

Total 1 hr 10 min

Ingredients

Crepes
- 1 cup (125 g) all-purpose flour
- 2 large eggs, approx. 100 g total
- 1 1/4 cups (300 ml) milk
- 2 tbsp (30 ml) melted butter, plus extra for the pan
- 1/4 tsp (1 g) salt

Filling and sauce
- 1 lb (454 g) ground veal or ground beef
- 1 tbsp (15 ml) lard or neutral oil
- 1 medium onion, finely chopped (about 110 g)
- 1 tbsp (8 g) Hungarian sweet paprika (preferably freshly ground)
- 1/2 tsp (1 g) hot paprika or cayenne (optional)
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) beef or chicken stock
- Salt and black pepper to taste
- 1 cup (240 ml) sour cream
- 1 tbsp (15 ml) melted butter
- 1 tsp (5 g) sweet paprika for the sauce
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Make the crepe batter: in a bowl whisk flour and salt, add eggs and about half the milk, whisk until smooth, then whisk in remaining milk and 2 tbsp (30 ml) melted butter. Let rest 20–30 minutes.
2. Heat a nonstick skillet over medium heat and brush lightly with butter. Pour about 1/4 cup (60 ml) batter per crepe, swirling to coat the pan; cook 1–2 minutes until edges lift, flip and cook 30 seconds more. Stack crepes on a plate. Makes about 8–10 crepes.
3. For the filling, heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat. Sauté the chopped onion until translucent, 5–6 minutes. Remove from heat briefly and stir in 1 tbsp (8 g) sweet paprika to bloom the spice without burning.
4. Return skillet to medium-high heat, add the ground meat and brown, breaking it up with a spoon, about 6–8 minutes. Stir in tomato paste, pour in stock, add hot paprika if using, and simmer until most liquid reduces and mixture is cohesive, about 8–10 minutes. Season with salt and black pepper and remove from heat.
5. Spoon about 2–3 tbsp (30–45 g) of the meat filling onto each crepe, fold or roll to enclose, and place seam-side down in a shallow baking dish in a single layer.
6. Make the sauce by whisking together sour cream, melted butter, and 1 tsp (5 g) sweet paprika; if needed loosen with 2–3 tbsp (30–45 ml) stock to a pourable consistency. Taste and season lightly.
7. Pour the sour cream–paprika sauce evenly over the filled crepes. Bake in a preheated 350°F (175°C) oven just until heated through and sauce is warm, about 12–15 minutes.
8. Garnish with chopped parsley and serve hot, traditionally with extra sour cream at the table.