Hortobágyi Palacsinta Hungarian Crepes (Printable)
Tender crepes filled with paprika-spiced meat, baked under creamy sour cream sauce
# What You'll Need:
→ For the Crepes
01 - 1 cup (130 g) all-purpose flour
02 - 2 large eggs
03 - 1½ cups (360 ml) whole milk
04 - 2 tbsp (30 g) unsalted butter, melted
05 - ¼ tsp salt
06 - Butter or oil for frying
→ For the Meat Filling
07 - 1 lb (450 g) ground veal or pork (or a mix)
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 2 tbsp (30 ml) sunflower oil or vegetable oil
11 - 1½ tbsp (15 g) sweet Hungarian paprika
12 - 1 tsp (5 g) tomato paste
13 - ½ cup (120 ml) low-sodium chicken or beef broth
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp (8 g) chopped fresh parsley
→ For the Sauce
17 - ¾ cup (180 ml) sour cream
18 - 1 tbsp (8 g) all-purpose flour
19 - ½ cup (120 ml) strained pan juices from the filling or broth
# Directions:
01 - In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth and lump-free. Let 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 to coat the pan thinly. Cook for 1–2 minutes until the edge lifts, then flip and cook 30 seconds on the other side. Repeat until you have 8 crepes, stacking with parchment in between. Set aside.
03 - Heat oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 1 minute until fragrant.
04 - Stir in ground meat and cook, breaking up lumps with a spoon, until browned completely. Sprinkle with paprika and mix well to coat the meat evenly.
05 - Add tomato paste, salt, pepper, and broth. Simmer uncovered for 10–15 minutes, until most liquid evaporates and mixture thickens. Stir in parsley.
06 - Strain the filling through a fine-mesh sieve, reserving the pan juices for the sauce. Let filling cool slightly before assembling.
07 - Preheat oven to 350°F (175°C). Lightly grease a baking dish with butter or oil.
08 - Place a crepe on a work surface, add 2–3 tablespoons of filling along the lower third, fold in the sides, and roll up tightly. Repeat with remaining crepes and filling. Arrange seam-side down in the prepared baking dish.
09 - Whisk flour into sour cream until smooth and no lumps remain. Stir in reserved pan juices or broth until well combined.
10 - Pour sauce evenly over the crepes. Bake uncovered for 15–20 minutes, until heated through and sauce is bubbling around the edges.
11 - Garnish with extra parsley if desired. Serve hot with a green salad and dry white wine.
# Expert Tips:
01 -
- The combination of tender crepes and rich paprika-spiced filling creates layers of comfort that feel like a warm embrace
- Unlike stuffed cabbage rolls, these come together faster but deliver all those familiar Hungarian flavors you crave
- The creamy baked finish makes this impressive enough for guests but homey enough for a quiet Tuesday dinner
02 -
- Letting the crepe batter rest prevents those frustrating holes that appear when you try to flip them too soon
- The filling must be strained because excess moisture makes your crepes soggy before they even hit the oven
- Hungarian paprika is significantly sweeter and more fragrant than regular paprika—seek it out for authentic flavor
03 -
- Use a 8-inch skillet for perfectly sized crepes that roll easily without tearing
- Warm your sour cream slightly before mixing with flour to prevent lumps from forming