Hortobágyi Palacsinta Hungarian Savory Crepes (Printable Version)
Savory Hungarian crepes stuffed with paprika-spiced meat, baked under creamy sauce for 40 minutes.
# What You Need:
→ For the Crepes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1½ cups whole milk
04 - 2 tbsp unsalted butter, melted
05 - ¼ tsp salt
06 - Butter or oil for frying
→ For the Meat Filling
07 - 1 lb ground veal or pork (or a mix)
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 2 tbsp sunflower oil or vegetable oil
11 - 1½ tbsp sweet Hungarian paprika
12 - 1 tsp tomato paste
13 - ½ cup low-sodium chicken or beef broth
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp chopped fresh parsley
→ For the Sauce
17 - ¾ cup sour cream
18 - 1 tbsp all-purpose flour
19 - ½ cup strained pan juices from the filling or broth
# How To Make:
01 - Whisk together flour, eggs, milk, melted butter, and salt until smooth and lump-free. Let batter rest for 10 minutes to allow proper hydration.
02 - Heat nonstick skillet over medium heat and brush lightly with butter or oil. Pour small ladleful of batter, swirling to coat pan thinly. Cook 1–2 minutes until edge lifts, flip and cook 30 seconds. Repeat until 8 crepes are made, stacking with parchment between. Set aside.
03 - Heat oil in large skillet over medium heat. Sauté onion until translucent, 3–4 minutes. Add garlic and cook 1 minute until fragrant.
04 - Stir in ground meat and cook, breaking up lumps, until browned. Sprinkle with paprika and mix thoroughly. Add tomato paste, salt, pepper, and broth. Simmer uncovered 10–15 minutes until most liquid evaporates. Stir in parsley.
05 - Strain meat filling, reserving pan juices for sauce. Cool slightly to handle safely.
06 - Preheat oven to 350°F. Place crepe on work surface, add 2–3 tablespoons filling along lower third. Fold in sides and roll up. Repeat with remaining crepes and filling. Arrange seam-side down in lightly greased baking dish.
07 - Whisk flour into sour cream until smooth. Stir in reserved pan juices or broth until well combined.
08 - Pour sauce evenly over crepes. Bake uncovered 15–20 minutes until heated through and sauce bubbles. Garnish with extra parsley if desired. Serve hot.
# Expert Advice:
01 -
- The combination of tender crepes and rich, paprika-scented filling feels like the kind of comfort food that wraps you up on a bad day
- Everything can be prepared ahead, meaning you can actually enjoy your own dinner party instead of being stuck in the kitchen
- That moment when the sour cream sauce bubbles up and browns in the oven is the kind of kitchen magic that makes people ask for seconds
02 -
- Straining the meat filling isn't optional, it keeps the crepes from getting soggy while reserving all that flavorful liquid for the sauce
- Letting the crepe batter rest prevents those annoying little holes from forming while you cook them
- The sauce will look thin going into the oven but thickens beautifully as it bakes
03 -
- Use a 8-inch skillet for the most consistent crepe size, making rolling easier and more uniform
- Room temperature sour cream prevents the sauce from curdling when you add it
- Let the filling cool completely before rolling or you'll end up with torn crepes and frustration