Hortobágyi Palacsinta
“Savory crepes filled with spiced meat and topped with paprika sauce.”
Flour
Milk
Egg
ground meat
Paprika
Sour CreamWhere it comes from
This dish comes from the Great Hungarian Plain, named after the Hortobágy region, and is a staple at Hungarian festivals.
On the Palate
How it's made
5 steps · Show ↓38 min active
How it's made
5 steps · Show ↓- 15 min
Prepare the pancake batter by whisking together flour, milk, and eggs until smooth. Allow it to rest for a few minutes to let the flour hydrate.
- 210 min
In a pan, cook the ground meat with paprika until browned and fragrant. Stir occasionally to prevent sticking.
Watch outEnsure the meat is fully cooked and the paprika is well incorporated without burning.
- 33 min
Pour a ladleful of batter into a hot, lightly oiled pan, swirling to coat the surface evenly. Cook until the edges lift and the bottom is golden, then flip.
- 45 min
Fill each pancake with the cooked meat mixture and roll tightly. Place in a baking dish, seam side down.
- 515 min
Spread sour cream over the top of the rolled pancakes and bake in a preheated oven until heated through and the top is slightly golden.
