Hortobágyi Palacsinta Hungarian Stuffed Crepes
How to make Hortobagyi Palacsinta. Traditional meat-stuffed Hungarian crepes are served with a paprika cream sauce and fresh dill.
Servings: 12
Calories: 424kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Crepe Pan
- Casserole dish
- Wooden spoon or spatula
- Mixing bowls
- Large Skillet
- Medium Pot
Ingredients
Crepes
- 3 Eggs
- 1/4 tsp Kosher Salt
- 2 cups Flour
- 2 cups Milk
- 1/4 cup Melted Butter
Filling
- 2 tbsp Olive Oil
- 1 Large Vidalia Onion finely chopped
- 1 Green Bell Pepper cored, seeded, finely chopped
- 1.25 lb Ground Veal or Beef
- 3 Garlic Cloves minced
- 28 oz Can Crushed Tomatoes
- 1.5 tbsp Paprika
- Salt and Pepper
- 1/4 cup Fresh Parsley chopped
Sauce
- 3 tbsp Unsalted Butter
- 3 tbsp All Purpose Flour
- 1 1/3 cup Sour Cream
- Chopped Fresh DIll garnish
Instructions
Crepes
- In a medium mixing bowl, combine eggs and salt. Gradually add flour, alternating with milk, beating with a whisk until smooth. Slowly stir in melted butter.
- Refrigerate crepe batter for at least 1 hour.
- Cook on upside-down crepe griddle or traditional crepe pan. Makes around 12 crepes. Let cool on a wire rack while preparing the filling.
Hortobágyi Palacsinta Filling
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until tender, 4-5 minutes. Add the meat and cook until browned, 4-5 minutes. Stir in the garlic and cook for 1 minute.
- Stir in the tomatoes and bring to a simmer. Stir in the paprika, season with salt and pepper, and cook, stirring occasionally, until mixture thickens, 10 to 12 minutes.
- Stir in the parsley and remove from the heat. Set a sieve over a medium bowl and spoon the meat mixture into the sieve. Press on the meat firmly with a wooden spoon to release as much sauce as possible. Reserve.
Sauce
- In a medium pot, melt the butter over medium heat. Sprinkle the flour evenly over the butter and stir to combine. Cook for 1-2 minutes, until the flour has lost its raw flavour. Slowly add the reserved sauce, whisking well to combine. Reduce the heat to medium-low and cook, stirring constantly, until the sauce thickens slightly, 2-3 minutes. Whisk in the sour cream. Set aside.
Assembly
- Preheat the oven to 350 F with a rack in the centre. Lightly grease a 9x13 inch baking pan with nonstick spray.
- To assemble the dish, spoon a few ladlefuls of the sauce into the prepared pan and tilt the pan to coat the bottom. Place a crepe on a clean work surface. Spoon about 1/2 cup of the meat mixture into the centre, fold over the two opposite sides to encase the filling, and then roll up the crepe. Place the crepe in the pan, seam side down then repeat with remaining crepes and filling. Spoon the remaining sauce over the top of the crepes.
- Transfer the pan to the oven and bake until the sauce is bubbling, 18-20 minutes. Serve topped with sour cream and chopped dill.
Nutrition
Calories: 424kcal | Carbohydrates: 40.2g | Protein: 14.7g | Fat: 26.1g | Saturated Fat: 6.7g | Cholesterol: 115mg | Sodium: 94mg | Potassium: 1108mg | Fiber: 8.8g | Sugar: 9.6g | Calcium: 146mg | Iron: 7mg
