AppetizerMain Course

Hortobágyi Palacsinta

Name: Hortobágyi Palacsinta
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: hungarian
Ingredients: 1.5 cup all-purpose flour; 2 pcs egg; 1.5 cup milk; 0.5 cup water; 0.25 tsp salt; 2 tbsp vegetable oil; 500 g chicken breast diced; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 2 tbsp sweet paprika; 0.5 tsp hot paprika (optional); 1 tbsp tomato paste; 4 cup chicken broth; 0.5 cup sour cream; 1 tbsp all-purpose flour; 2 tbsp butter; 0.5 tsp salt; 0.25 tsp black pepper ground; 0.25 cup sour cream; 2 tbsp fresh parsley chopped (optional)

These savory Hungarian crepes are filled with a rich, paprika-spiced chicken stew, then baked until golden. A comforting and flavorful appetizer or light main course, perfect for showcasing classic Hungarian flavors.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium
Per serving: 720 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crepes

1.5 cupall-purpose flour
2 pcsegg
1.5 cupmilk
0.5 cupwater
0.25 tspsalt
2 tbspvegetable oil

filling

500 gchicken breast, diced
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
2 tbspsweet paprika
0.5 tsphot paprika(optional)
1 tbsptomato paste
4 cupchicken broth

sauce

0.5 cupsour cream
1 tbspall-purpose flour
2 tbspbutter

seasoning

0.5 tspsalt
0.25 tspblack pepper, ground

garnish

0.25 cupsour cream
2 tbspfresh parsley, chopped(optional)

Equipment

crepe pan · forks · ladle · large bowl · large pot · dutch oven · skillet · whisk · baking dish

The method

Step by step

1
In a large bowl, whisk together the crepe flour, eggs, milk, water, and salt until smooth.
About 5 min
Cook’s note: Let the batter rest for at least 30 minutes at room temperature to allow the flour to fully hydrate, which results in more tender crepes.
2
Heat a non-stick crepe pan or a 20cm (8-inch) skillet over medium heat and lightly grease with vegetable oil.
About 1 min
3
Pour a small ladleful of batter into the hot pan, tilting to evenly coat the bottom.
Cook’s note: The first crepe often doesn't turn out perfect; don't worry about it!
4
Cook for 1-2 minutes until the edges are golden and the bottom is set, then flip and cook for another 30 seconds to 1 minute.
About 2 min
5
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
About 20 min
Cook’s note: Keep the cooked crepes covered with a clean kitchen towel to keep them warm and prevent them from drying out.
6
For the filling, melt butter in a large pot or Dutch oven over medium heat.
About 1 min
7
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
8
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
9
Remove the pot from the heat and stir in the sweet paprika and optional hot paprika.
About 1 min
Cook’s note: Removing from heat prevents the paprika from burning and becoming bitter.
10
Return the pot to the heat, add the diced chicken breast, and cook until lightly browned on all sides.
About 5 min
11
Stir in the tomato paste, salt, and black pepper, cooking for 2 minutes.
About 2 min
Cook’s note: Cooking the tomato paste briefly helps to deepen its flavor.
12
Pour in the chicken broth, bring to a gentle simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is tender.
About 30 min
13
Remove the chicken from the pot and shred it using two forks.
About 5 min
Cook’s note: Alternatively, you can dice the chicken into very small pieces after cooking if you prefer a less shredded texture.
14
In a small bowl, whisk together the sour cream and the filling flour until smooth.
About 1 min
Cook’s note: This creates a slurry that will thicken the sauce without lumps.
15
Gradually whisk the sour cream mixture into the simmering sauce in the pot.
About 1 min
16
Cook the sauce, stirring constantly, until it thickens, about 5 minutes.
About 5 min
17
Add the shredded chicken back to the thickened sauce and mix well.
About 1 min
18
Preheat your oven to 180°C (350°F).
About 10 min
19
Lay a crepe flat and spoon some of the chicken filling into the center.
20
Fold in the sides of the crepe, then roll it up tightly to form a cylinder.
21
Place the rolled crepes seam-side down in a greased baking dish.
22
Spoon some of the remaining sauce over the rolled crepes in the baking dish.
About 1 min
23
Bake for 15-20 minutes, or until heated through and lightly golden on top.
About 20 min
24
Serve hot, garnished with a dollop of sour cream and fresh parsley if desired.

Per serving

Nutrition

71%Score

Calories: 719.7kcal
Protein: 55.4g
Carbs: 53.9g
Fat: 31.5g
Fibre: 3.6g
Sugar: 9.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Hortobágyi Palacsinta in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 160°C (325°F) until warmed through, or gently in the microwave.