Hortobágyi Palacsinta

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

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

   Aproximativ 5 min.

   Nota bucătarului: 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.

   Aproximativ 1 min.

3. 3

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

   Nota bucătarului: 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.

   Aproximativ 2 min.

5. 5

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

   Aproximativ 20 min.

   Nota bucătarului: 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.

   Aproximativ 1 min.

7. 7

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

   Aproximativ 7 min.

8. 8

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

   Aproximativ 1 min.

   Nota bucătarului: 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.

   Aproximativ 1 min.

   Nota bucătarului: 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.

    Aproximativ 5 min.

11. 11

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

    Aproximativ 2 min.

    Nota bucătarului: 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.

    Aproximativ 30 min.

13. 13

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

    Aproximativ 5 min.

    Nota bucătarului: 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.

    Aproximativ 1 min.

    Nota bucătarului: 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.

    Aproximativ 1 min.

16. 16

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

    Aproximativ 5 min.

17. 17

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

    Aproximativ 1 min.

18. 18

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

    Aproximativ 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.

    Aproximativ 1 min.

23. 23

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

    Aproximativ 20 min.

24. 24

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