Meat-Filled Crepes (Hortobágyi palacsinta) – Hungarian recipes

Think you already know everything there is to know about this popular dish?  Watch our video and make it as never before!


  • ½ filleted chicken breast
  • 1 onion
  • olive oil
  • paprika
  • salt, pepper
  • 2 dl chicken broth
  • 1 tomato
  • 1 pepper
  • 4 t flour
  • a small quantity of water
  • 2 T sour cream
  • 0,5 dl cream

crepe batter:

  • 400 g flour
  • 2 eggs
  • salt
  • 1 dl milk
  • 3 dl soda water
  • oil

Slice the chicken breast thinly, pound flat, and season with salt and pepper.  Brown both sides in olive oil until slices are cooked through.  Remove from the frying pan.  Begin preparing the sour cream – paprika sauce by sautéing the coarsely chopped onion in olive oil.  Add the chopped pepper and tomato, season with salt and pepper, sprinkle with paprika, then pour in the chicken broth.  Cook thoroughly, then strain. Return the resulting liquid to the heat and carefully blend in the sour cream and cream.  Use a thin paste of flour combined with water to thicken.

Prepare a standard crepe batter using salt, but no sugar, then, after a brief rest period, make the crepes, using a large biscuit cutter to create perfect circles.  To serve, layer the crepes with the sauce and chicken pieces.  Finish by covering the entire stack with sauce and garnishing with sour cream.

Tip:  Be generous with the sauce, spreading each crepe completely and saving plenty for the top, making the entire dish deliciously creamy.
To save time, make the crepes a day in advance.


You may also like...