Hortobágyi Palacsinta Recipe – Hungarian Special
Hortobágyi Palacsinta is a classic Hungarian dish featuring delicate crepes filled with a rich, savory meat mixture, typically pork or veal, and topped with a creamy paprika sauce. Named after the Hortobágy region, these stuffed pancakes are hearty, flavorful, and perfect as a main course for lunch or dinner. The combination of tender meat, soft crepes, and the slightly tangy, smooth paprika sauce makes this dish a beloved example of traditional Hungarian cuisine. Ideal for family meals or festive occasions, Hortobágyi Palacsinta delivers authentic taste and comforting flavors in every bite.
- Prep Time25 min
- Cook Time40 min
- Total Time1 hr 5 min
For the Pancakes (Crepes):
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 1/4 tsp salt
- 1–2 tbsp melted butter (for batter)
For the Filling:
- 300g (10 oz) ground pork or veal
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp paprika (sweet or smoked)
- 1/2 tsp ground black pepper
- Salt, to taste
- 1–2 tbsp vegetable oil
For the Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken or vegetable stock
- 1/2 cup sour cream
- 1 tsp paprika
- Salt and pepper, to taste
Hortobágyi Palacsinta Instructions:
Prepare crepe batter: whisk flour, milk, eggs, salt, and melted butter until smooth.
Heat a non-stick pan and cook thin pancakes (about 8–10 cm diameter) until lightly golden on both sides. Set aside.
Prepare filling: sauté onions and garlic in oil until soft.
Add ground meat, paprika, salt, and pepper; cook until browned and fully cooked.
Fill each crepe with meat mixture and roll or fold neatly.
Prepare sauce: melt butter in a pan, stir in flour to make a roux.
Gradually whisk in stock, cook until thickened, then add sour cream and paprika; season with salt and pepper.
Place filled crepes in a baking dish, pour sauce over them.
Bake in a preheated oven at 180°C (350°F) for 10–15 minutes until heated through.
Serve hot, optionally garnished with fresh parsley or paprika.
Recipe Notes :
Meat Options: Ground pork, veal, or a mix provides the most authentic flavor.
Sauce Consistency: Adjust the ratio of stock and sour cream to make the sauce thinner or thicker.
Make Ahead: Crepes and filling can be prepared in advance; assemble and bake just before serving.
Serving Suggestion: Pair with a light salad, steamed vegetables, or roasted sides for a complete meal.
Cooking Tip: Ensure crepes are thin for easy rolling and even heating.
