Hortobágyi Palacsinta Hungarian Filled Crepes (Printable)
Tender crepes filled with paprika-spiced meat, baked under creamy sauce for a comforting Hungarian classic.
# 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
# How-To Steps:
01 - Whisk together flour, eggs, milk, melted butter, and salt in a bowl until smooth and lump-free. Let the 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 quickly 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 paper in between to prevent sticking.
03 - Heat oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook for 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 thoroughly to coat the meat.
05 - Add tomato paste, salt, pepper, and broth. Simmer uncovered for 10–15 minutes until most liquid has evaporated and mixture thickens. Stir in chopped parsley.
06 - Strain the meat filling through a sieve, reserving the pan juices for the sauce. Allow filling to 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 clean work surface. Add 2–3 tablespoons of meat filling along the lower third of the crepe. Fold in the sides and roll up tightly. Repeat with remaining crepes and filling.
09 - Arrange filled crepes seam-side down in the prepared baking dish, placing them close together.
10 - Whisk flour into sour cream until smooth and no lumps remain. Stir in the reserved pan juices or additional broth to thin slightly.
11 - Pour the sauce evenly over the crepes. Bake uncovered for 15–20 minutes until heated through and sauce is bubbling around the edges.
12 - Remove from oven and garnish with additional fresh parsley if desired. Serve hot while the sauce is still creamy.
# Expert Advice:
01 -
- The combination of tender crepes and savory meat filling feels like something between comfort food and elegant dinner party fare
- That paprika-spiced sauce creates this incredible richness that makes everyone ask for seconds
02 -
- The crepe batter really does need those 10 minutes of rest time, otherwise they'll tear when you try to flip them
- Straining the filling seems tedious but that small amount of reserved juice makes the sauce absolutely extraordinary
03 -
- If your crepes are sticking, your pan might be too hot or need a touch more butter between each one
- The Hungarian paprika really matters here, it's got this sweet, smoky depth that regular paprika can't match