Hortobágyi Palacsinta Hungarian Savory Crepes (Print Version)
Savory Hungarian crepes filled with spiced meat ragout and baked under creamy sauce
# What You Need:
→ For the Crepes
01 - 1 cup (130 g) all-purpose flour
02 - 2 large eggs
03 - 1½ cups 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 sunflower oil or vegetable oil
11 - 1½ tbsp (15 g) sweet Hungarian paprika
12 - 1 tsp (5 g) tomato paste
13 - ½ cup 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 sour cream
18 - 1 tbsp (8 g) all-purpose flour
19 - ½ cup strained pan juices from the filling or broth
# Directions:
01 - Whisk together flour, eggs, milk, melted butter, and salt in a bowl until smooth and lump-free. Let batter rest for 10 minutes to allow proper consistency development.
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 1–2 minutes until the edge lifts, then flip and cook 30 seconds on the other side. Stack cooked crepes with parchment paper between layers. 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 spatula, until completely browned. Sprinkle with paprika and mix thoroughly to distribute the spice evenly.
05 - Add tomato paste, salt, pepper, and broth. Simmer uncovered for 10–15 minutes, until most liquid evaporates and mixture thickens. Stir in chopped parsley.
06 - Strain the cooked meat mixture through a fine-mesh sieve, collecting the reserved pan juices in a separate bowl for the sauce. Allow filling to cool slightly.
07 - Preheat oven to 350°F (175°C). Lightly grease a baking dish with butter or oil.
08 - Place a crepe on a clean work surface. Spoon 2–3 tablespoons of filling along the lower third. Fold in both sides, then roll up tightly from bottom to top. Repeat with remaining crepes and filling.
09 - Whisk flour into sour cream until completely smooth. Stir in the reserved pan juices or additional broth until well combined.
10 - Arrange filled crepes seam-side down in the prepared baking dish. Pour sauce evenly over all crepes. Bake uncovered for 15–20 minutes until heated through and sauce bubbles.
11 - Remove from oven and garnish with additional fresh parsley if desired. Serve hot while the sauce is still creamy and the crepes retain their structural integrity.
# Expert Tips:
01 -
- The combination of tender crepes and hearty ragout feels like a warm embrace on cold nights
- It serves a crowd beautifully and actually tastes better when made ahead
02 -
- Letting the crepe batter rest prevents tough rubbery pancakes
- Straining the meat filling might feel fussy but it prevents soggy crepes
03 -
- Work quickly when rolling crepes while they are still pliable
- A little splash of the pan juices makes the sauce incredibly flavorful