Entree: Hungary – Great Plain – Hortobágyi Palacsinta (Savory Hungarian crepes filled with paprika‑seasoned meat ragout and finished with a creamy paprika sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

Palacsinta (crepe) batter
- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) milk
- 2 large eggs
- 2 tbsp (30 g) melted butter, plus extra for cooking
- 1/4 tsp (1.5 g) salt

Filling and sauce
- 1 lb (454 g) ground pork (or mix of pork and veal)
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large (about 150 g) onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (14 g) sweet Hungarian paprika
- 1 tbsp (8 g) all-purpose flour
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef or chicken stock
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) crème fraîche or additional sour cream (optional, for silkier sauce)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Make the palacsinta batter: whisk together 1 cup (125 g) flour, 1 1/4 cups (300 ml) milk, 2 eggs, 2 tablespoons (30 g) melted butter, and 1/4 teaspoon (1.5 g) salt until smooth. Let rest 20–30 minutes at room temperature.
2. Cook the crepes: heat a small nonstick skillet over medium heat and brush with melted butter. Pour about 1/4 cup (60 ml) batter into the pan, swirling to coat the bottom in a thin layer. Cook 1–1.5 minutes until edges lift, flip, and cook 30 seconds more. Transfer to a plate and repeat to make about 8–10 crepes. Keep warm.
3. Prepare the filling: heat 1 tablespoon (15 ml) oil and 2 tablespoons (30 g) butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 30 seconds.
4. Add the ground pork to the pan and brown, breaking up with a spoon, until no longer pink. Stir in 2 tablespoons (14 g) sweet Hungarian paprika and 1 tablespoon (8 g) flour, cooking 1 minute to remove raw flour taste.
5. Stir in 1 tablespoon (15 g) tomato paste and 1 cup (240 ml) stock, scraping up any browned bits. Simmer until thickened and flavors meld, about 8–10 minutes. Season with salt and pepper. Remove from heat and cool slightly.
6. Assemble the palacsinta: place about 2–3 tablespoons of the meat filling onto each crepe, roll or fold closed, and arrange seam-side down in a shallow baking dish.
7. Make the sauce: combine 1 cup (240 ml) sour cream with 1/2 cup (120 ml) crème fraîche (if using) and gently temper with a few tablespoons of the hot pan juices or stock to avoid curdling. Stir a small spoonful of paprika into the sauce for color and flavor; season with salt.
8. Pour the sour cream sauce over the filled crepes, sprinkle with chopped parsley, and bake in a preheated oven at 350°F (180°C) for 12–15 minutes until warmed through and set.
9. Serve hot, spooning extra sauce from the dish over each portion.