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Hortobágyi palacsinta arranged in a baking dish with sauce on top.

Hortobágyi Palacsinta Recipe

Want something comforting after a long day? Hortobagyi Palacsinta brings gentle heat from paprika and tender meat wrapped neatly in crepes for a warm, satisfying meal.

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 g – ½ lb ground veal or chicken
  • 150 g – 5.3 oz tinned tomatoes – diced
  • 1 pinch caraway seeds
  • 1 tbsp parsley – chopped
  • 120 ml – ½ cup water
  • 60 ml – ¼ cup sour cream
  • 2 tsp paprika
  • salt and pepper – to taste

Crêpes

  • 2 eggs
  • 60 g – ½ cup flour
  • 120 ml – ½ cup milk

Pörkölt Sauce

  • Sauce from the pörkölt
  • 120 ml – ½ cup sour cream
  • 16 g – ⅛ cup flour

Instructions

  1. Put the extra virgin olive oil and the chopped onions in a frying pan and sauté until translucent.
  2. Add the meat and sauté until brown, breaking up any lumps with a wooden spoon.
  3. Add the tomatoes and water and stir well. Stir in the paprika, caraway seeds, and parsley. Cook for a few minutes until the sauce thickens.
  4. Add ¼ cup of sour cream to the meat sauce and stir until combined.
  5. Sieve the meat sauce and let the pörkölt sauce collect in a bowl. Keep it aside.
  6. Make the crêpes by whisking the eggs, flour, and milk in a bowl with a balloon whisk until the batter is smooth.
  7. Heat a non-stick frying pan. When hot, add ¼ teaspoon of oil and pour in a ladle of batter, swirling the pan so the batter coats the base. Keep the coating thin (about 1.5 mm – 0.06 inch). When the surface dries, loosen the sides with a plastic spatula, flip the crêpe, and cook for 1 more minute. Remove and set aside. Repeat with the remaining batter.
  8. Divide the meat among the crêpes and fold them like burritos. Spray an oven-proof dish with cooking spray or oil and arrange the filled crêpes inside. Keep it aside.
  9. Combine the pörkölt sauce with ⅛ cup of flour and ½ 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.