Hortobágyi Palacsinta

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1. 1

   In a large bowl, whisk together the crepe flour, eggs, milk, water, and salt until smooth.

   Ongeveer 5 min

   Tip van de kok: 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. 2

   Heat a non-stick crepe pan or a 20cm (8-inch) skillet over medium heat and lightly grease with vegetable oil.

   Ongeveer 1 min

3. 3

   Pour a small ladleful of batter into the hot pan, tilting to evenly coat the bottom.

   Tip van de kok: The first crepe often doesn't turn out perfect; don't worry about it!

4. 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.

   Ongeveer 2 min

5. 5

   Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.

   Ongeveer 20 min

   Tip van de kok: Keep the cooked crepes covered with a clean kitchen towel to keep them warm and prevent them from drying out.

6. 6

   For the filling, melt butter in a large pot or Dutch oven over medium heat.

   Ongeveer 1 min

7. 7

   Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

8. 8

   Stir in the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

9. 9

   Remove the pot from the heat and stir in the sweet paprika and optional hot paprika.

   Ongeveer 1 min

   Tip van de kok: Removing from heat prevents the paprika from burning and becoming bitter.

10. 10

    Return the pot to the heat, add the diced chicken breast, and cook until lightly browned on all sides.

    Ongeveer 5 min

11. 11

    Stir in the tomato paste, salt, and black pepper, cooking for 2 minutes.

    Ongeveer 2 min

    Tip van de kok: Cooking the tomato paste briefly helps to deepen its flavor.

12. 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.

    Ongeveer 30 min

13. 13

    Remove the chicken from the pot and shred it using two forks.

    Ongeveer 5 min

    Tip van de kok: Alternatively, you can dice the chicken into very small pieces after cooking if you prefer a less shredded texture.

14. 14

    In a small bowl, whisk together the sour cream and the filling flour until smooth.

    Ongeveer 1 min

    Tip van de kok: This creates a slurry that will thicken the sauce without lumps.

15. 15

    Gradually whisk the sour cream mixture into the simmering sauce in the pot.

    Ongeveer 1 min

16. 16

    Cook the sauce, stirring constantly, until it thickens, about 5 minutes.

    Ongeveer 5 min

17. 17

    Add the shredded chicken back to the thickened sauce and mix well.

    Ongeveer 1 min

18. 18

    Preheat your oven to 180°C (350°F).

    Ongeveer 10 min

19. 19

    Lay a crepe flat and spoon some of the chicken filling into the center.

20. 20

    Fold in the sides of the crepe, then roll it up tightly to form a cylinder.

21. 21

    Place the rolled crepes seam-side down in a greased baking dish.

22. 22

    Spoon some of the remaining sauce over the rolled crepes in the baking dish.

    Ongeveer 1 min

23. 23

    Bake for 15-20 minutes, or until heated through and lightly golden on top.

    Ongeveer 20 min

24. 24

    Serve hot, garnished with a dollop of sour cream and fresh parsley if desired.