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Hungarian Hortobágyi Meat Pancakes (Savory Crepes Stuffed with Paprikash Stew and Baked in Rich Sour Cream Paprika Sauce)
A premier Hungarian restaurant classic: tender thin crepes filled with finely chopped savory chicken or veal paprikash stew, folded, and baked under a satiny paprika-sour cream sauce.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
4servings
- Boneless chicken thighs or veal stew meat500 g
- All-purpose flour for crepes150 g
- Whole milk250 ml
- Eggs for crepe batter2 piece
- Heavy sour cream for sauce250 g
- Hungarian sweet paprika2 tbsp
- Yellow onions, finely diced2 piece
- Cooking oil2 tbsp
- Salt1 tsp
Preparation Steps
1
In a pot, sauté onion in oil for 4 minutes. Add diced meat, salt, and sweet paprika; pour in 250 ml water and simmer for 25 minutes until meat is tender. Lift out meat and mince finely.
25 min timer
2
Whisk flour, eggs, milk, and salt into a smooth batter. Fry 8 thin crepes in a lightly oiled crepe pan.
10 min timer
3
Mix minced meat with 3 tbsp of the pan juices. Fill each crepe with meat, folding in sides to form neat parcels.
5 min timer
4
Whisk sour cream into remaining pan sauce. Place rolled crepes in a baking dish, drench in creamy paprika sauce, and bake at 190°C for 15 minutes until bubbling.
15 min timer
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Provenance & Public Domain Audit
Source: Balkan and Eastern European Culinary Heritage / USDA Archives (United States Department of Agriculture (USDA) & Regional Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
