Hortobágyi Palacsinta Hungarian Filled Crepes (Print View)
Tender Hungarian crepes rolled with spiced meat filling and topped with creamy sauce
# What You Need:
→ For the Crepes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1½ cups whole milk
04 - 2 tablespoons unsalted butter, melted
05 - ¼ teaspoon salt
06 - Butter or oil for frying
→ For the Meat Filling
07 - 1 pound ground veal or pork (or a mix)
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 2 tablespoons sunflower oil or vegetable oil
11 - 1½ tablespoons sweet Hungarian paprika
12 - 1 teaspoon tomato paste
13 - ½ cup low-sodium chicken or beef broth
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
16 - 2 tablespoons chopped fresh parsley
→ For the Sauce
17 - ¾ cup sour cream
18 - 1 tablespoon all-purpose flour
19 - ½ cup strained pan juices from the filling or broth
# How-To Steps:
01 - Whisk together flour, eggs, milk, melted butter, and salt in a bowl until smooth and lump-free. Let the batter rest for 10 minutes to allow gluten to relax.
02 - Heat a nonstick skillet over medium heat and brush lightly with butter or oil. Pour a small ladleful of batter, swirling the pan to coat the bottom thinly. Cook for 1–2 minutes until the edge lifts easily, then flip and cook 30 seconds on the other side. Repeat until you have 8 crepes, stacking them with parchment paper between layers. Set aside.
03 - Heat oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in the ground meat, breaking up any lumps with a spoon, and cook until fully browned. Sprinkle with Hungarian paprika and mix thoroughly to coat the meat. Add tomato paste, salt, pepper, and broth. Simmer uncovered for 10–15 minutes until most of the liquid has evaporated. Stir in the chopped parsley.
05 - Strain the cooked meat filling through a fine-mesh sieve, reserving the pan juices in a separate container for the sauce. Allow the filling to cool slightly before assembling.
06 - Preheat oven to 350°F. Place a crepe on a clean work surface and spoon 2–3 tablespoons of filling along the lower third. Fold in both sides, then roll up tightly from the bottom. Repeat with remaining crepes and filling. Arrange the rolled crepes seam-side down in a lightly greased baking dish.
07 - Whisk the flour into the sour cream until completely smooth, then stir in the reserved pan juices or additional broth until well combined. Pour the sauce evenly over the assembled crepes.
08 - Bake uncovered for 15–20 minutes until the crepes are heated through and the sauce is bubbling around the edges. Garnish with extra fresh parsley if desired and serve hot.
# Expert Hints:
01 -
- The combination of tender crepes and hearty paprika-spiced filling is the kind of comfort food that makes people pause after the first bite
- Everything comes together in about an hour, but it tastes like something that simmered all afternoon
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Letting the crepe batter rest prevents the crepes from being tough and rubbery
- Straining the meat filling might feel fussy but it keeps the crepes from getting soggy
- The reserved pan juices are essential for the sauce, do not discard them
03 -
- Use an 8-inch skillet for the most manageable crepe size
- Warm your milk slightly before adding it to the batter for smoother incorporation