Hortobágyi Palacsinta Savory Hungarian (Printable)
Savory stuffed crepes with spiced meat filling and creamy sauce
# What You 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:
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 proper hydration.
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.
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, until browned. Sprinkle with paprika and mix well to coat evenly.
05 - Add tomato paste, salt, pepper, and broth. Simmer uncovered for 10–15 minutes, until most liquid evaporates. Stir in parsley. Strain the filling, reserving the pan juices for the sauce. Cool slightly.
06 - Preheat oven to 350°F (175°C). Place a crepe on a work surface, add 2–3 tablespoons of filling along the lower third, fold in the sides, and roll up. Repeat with remaining crepes and filling. Arrange filled crepes seam-side down in a lightly greased baking dish.
07 - Whisk flour into sour cream until smooth. Stir in reserved pan juices or broth. Pour sauce evenly over crepes.
08 - Bake uncovered for 15–20 minutes, until heated through and sauce is bubbling. Garnish with extra parsley if desired. Serve hot.
# Expert Tips:
01 -
- It transforms ordinary crepes into something extraordinary and unexpected
- The make-ahead nature means you can assemble it in the morning and bake when guests arrive
- That combination of tender crepe, savory filling, and creamy sauce is absolute comfort food magic
02 -
- I once skipped straining the filling and ended up with crepes that wouldn't roll properly because they were too wet
- Letting the filling cool slightly before rolling prevents the crepes from tearing and makes them much easier to handle
- The sauce will look thin going in, but the baking time thickens it beautifully
03 -
- Use a 8-inch skillet for perfectly sized crepes that roll easily
- If your crepes are sticking, your pan might be too hot or needs another light brush of butter