Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Baking / HORTOBÁGYI PALACSINTA

HORTOBÁGYI PALACSINTA

October 31, 2012 By Manu 10 Comments

Hortobágyi palacsinta

I know, I know… today’s recipe is NOT Italian.  But this specific dish is very dear to my heart.  You see, when I was a child I visited Hungary with my parents and I had the best Hortobágyi palacsinta ever in this small restaurant in Budapest.  It was 1992… 20 years ago (oh my!) and Hungary was quite different then.  We travelled by car and had a fantastic time… it is such a beautiful country.  I have longed to be back ever since.  And I have longed to eat Hortobágyi palacsinta too.  I have been looking for a good recipe for a long time and I finally found one and today I want to share it with you.  Palacsinta is basically a crêpe that can be both sweet (I have had some fantastic sweet ones in Prague) and savoury, like in this case.  These crêpes are filled with a delicious meat sauce, covered with some more sauce mixed with sour cream and then baked.  Trust me when I say they are mouth watering.  I made them with veal, but they can be made with beef, chicken or pork too, or a mix of those.  Serve them with an extra dollop of sour cream and a green salad on the side for a delicious meal!  Enjoy… jó étvágyat!

Hortobágyi palacsinta
5 from 1 vote
Print

Hortobágyi Palacsinta

How to make a delicious Hungarian dish: Hortobágyi palacsinta - a meat filled crêpe with a tomato and sour cream sauce.

Course Main
Cuisine Hungarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Recipe adapted from Zsuzsa is in the Kitchen

Ingredients

Pörkölt (meat stew)

  • 2 tbsp extra virgin olive oil
  • ¼ cup onions diced
  • 250 gms – ½ lb. ground veal or chicken
  • 150 gms tinned tomatoes diced
  • 1 pinch caraway seeds
  • 1 tbsp parsley chopped
  • ½ cup water
  • ¼ cup sour cream
  • 2 tsp paprika
  • Salt & Pepper to taste

Crêpes

  • 2 eggs
  • ½ cup flour
  • ½ cup milk

Pörkölt sauce

  • Sauce from the pörkölt
  • ½ cup sour cream
  • 1/8 cup flour

Instructions

  1. Put the extra virgin olive oil and the chopped onions in a frying pan and sauté them until translucent.
  2. Add the meat and sauté it until brown. Make sure to break up any lumps with a wooden spoon.
  3. Add the tomatoes and water and stir well. Now stir in the paprika, caraway seeds and parsley. Cook for a few minutes, until the sauce thickens.
  4. Add 1/4 cup of sour cream to the meat sauce and stir to combine.
  5. Sieve the meat sauce and let the pörkölt sauce collect in a bowl. Keep it aside.
  6. In the meantime, make the crêpes. Put the eggs, flour and milk in a bowl and whisk with a balloon whisk until you get a smooth batter.
  7. Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of oil and a ladle of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thin (about 1.5 mm – 0.06 inch thick). When the surface of the crêpe dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over.
  8. Divide the meat between the crêpes and fold them up like burritos. Spray an oven proof dish with cooking spray or oil and place the filled crêpes in it. Keep it aside.
  9. Combine the pörkölt sauce with 1/8 cup of flour and ½ a cup of sour cream and whisk until smooth. Pour the sauce over the crêpes and bake in a preheated oven at 175°C – 350°F for 15 minutes.
  10. Serve your hortobágyi palacsinta with a dollop of sour cream and a green salad on the side.
    Hortobágyi palacsinta

Hortobágyi palacsinta

Share

Related Posts:

  • ROAST BRINED CHICKEN
  • CHICKEN TIKKA MASALA
  • GNOCCHI ALLA SORRENTINA
  • Artichoke Sofficini
  • Eggplant Sofficini

Filed Under: Baking, Hungarian, Mains, Meat Tagged With: baked, baking, crêpe, dinner, Hortobágyi, Hungarian, Hungary, lunch, meat, palacsinta, paprika, pörkölt, sour cream, tomatoes, veal

« BLUEBERRY RISOTTO
PAPPARDELLE WITH RADICCHIO AND SPECK »

Comments

  1. PolaM says

    November 1, 2012 at 4:33 am

    You know I never heard of this dish. But it sure looks delicious!

    Reply
  2. edvige says

    November 1, 2012 at 6:57 am

    Bravaaaaaaaa finalmente qualcuno che sa cosè un Pörkölt ….infatti nella zona mia viene impropriamente chiamato goulash quello che invece in ungheria corrisponde alla zuppa di patate e carne. Lo spezzatino viene accompagnato con i galouska piccoli gnochetti di farina cotti in acqua.
    I palacsinta sono una reminescenza della mia infanzia nonna era ungherese
    http://mementosolonico.blogspot.it/2012/07/palacsinta-ungheresi.html
    questa è la ricetta della mia infanzia e da questo troverai anche le palacsinta dolci che a Trieste sono le palacinke reminescenza Austro-Ungarico.
    La tua ricetta è perfetta. Bravaaaaaaaaaaaaaaaaaaaaa
    e scusami se mi sono permessa di mettere il mio link.
    Un abbraccio e buon Halloween – Edvige

    Reply
  3. Jasanna says

    November 1, 2012 at 10:05 am

    What is pörkölt so I know what to get sauce from? This looks tasty!

    Reply
  4. Suzanne Perazzini says

    November 1, 2012 at 2:51 pm

    I was in Hungary a few years back and never saw this dish so I definitely missed out because I can see that it would be delicious.

    Reply
  5. Eha says

    November 1, 2012 at 2:52 pm

    We were together in Budapest, I daresay, and a lot of other places at a still rather difficult time in Hungary. Not much fun or security to have to report to the police every few days or have the Red Army stop you every few kms driving around the Balaton 🙁 ! But the gypsies still played . . . 🙂 ! And I still remember the wonder of it all!!! And this is a wonderful dish I do not make often, bur shall do so in honour of this delightful post 😀 !

    Reply
  6. sajtosbrokkoli says

    November 2, 2012 at 1:48 am

    Wow! Perfect job, my favorite is the chicken version. Budapest and Hungary have changed a lot at the last 20 years, much more friendly, but the same nice as it was always.
    As a Hungarian, like to say thank you to sharing this recipe. And want to let you know how much I love Italy, the Italian food, the landscape, and the ski slopes what Italy has. Every year we spend the winter holiday in Italy.
    Love your website!

    Reply
  7. Visda says

    November 2, 2012 at 4:37 pm

    You should come and visit me here in Austria Manu. We call them palachinken here.:-) glad you shared this recipe, and I look forward to see your Italian variations of it.xoxo.

    Reply
  8. Marianne says

    September 7, 2013 at 11:38 pm

    I had them in Budapest a few weeks ago. They were filled with shredded chicken and were fantastic. I live in Berlin and decided to give this recipe a try. I used 450gr of ground turkey as ground chicken is hard to find. They were good. I had to double the pancake amount to make 4 but I have a heavy hand. Next time I will cook a chicken breast and shred it after the fact. I think the taste would be more toward what I remember. The sauce was really good though.

    Reply

Trackbacks

  1. Hortobágyi palacsinta | Food Porn | Sco... says:
    November 10, 2014 at 8:10 pm

    […] How to make a delicious Hungarian dish: Hortobágyi palacsinta – a meat filled crêpe with a tomato and sour cream sauce.  […]

    Reply
  2. Hortobágyi Palacsinta (Hungarian Stuffed Crepes) - Tara's Multicultural Table says:
    August 20, 2019 at 5:15 am

    […] from Manu’s Menu, from Zsuzsa is in the […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.