Can I make the crepes ahead of time?
Yes, crepes can be made up to 2 days in advance and stored in the refrigerator, covered, until ready to use.
LUNCH
Hortobágyi Palacsinta (Savory Crepes) with Chicken Paprikash Filling
Experience the rich flavors of Hungary with these savory crepes, known as Hortobágyi Palacsinta. Thin, delicate crepes are filled with a creamy, paprika-spiced chicken stew, then baked to perfection and topped with a luscious sour cream sauce.
HOW TO MAKE IT
Let's cook.
01
Prepare the crepe batter: In a large bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups milk, 1/2 teaspoon salt, and 1 tablespoon vegetable oil until smooth. Let the batter rest for 15 minutes.
02
Cook the crepes: Heat a lightly oiled 8-inch non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes per side, until golden brown. Repeat with remaining batter, stacking cooked crepes on a plate.
03
Make the chicken paprikash filling: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 pound chicken thighs and cook until lightly browned, about 5 minutes. Remove chicken and set aside.
04
Sauté the onion: Add 1 large finely chopped onion to the same skillet and cook over medium heat until softened and translucent, about 5-7 minutes. Stir in 2 tablespoons sweet Hungarian paprika and cook for 1 minute, stirring constantly.
05
Combine and simmer: Return the chicken to the skillet. Pour in 1/2 cup chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, or until chicken is cooked through. Stir in 1/4 cup sour cream until well combined.
06
Assemble the palacsinta: Preheat oven to 350°F (175°C). Lay each crepe flat and spoon about 2-3 tablespoons of the chicken paprikash filling onto the center. Fold in the sides, then roll up tightly. Place seam-side down in a baking dish.
07
Bake and serve: In a small bowl, whisk the remaining 1/4 cup sour cream with 1 tablespoon of the chicken paprikash sauce from the skillet. Pour this mixture over the rolled crepes. Bake for 15 minutes at 350°F (175°C), until heated through and lightly golden. Serve immediately with extra sour cream on the side.
08
Garnish with fresh parsley or chives, if desired.
About This Recipe
Experience the rich flavors of Hungary with these savory crepes, known as Hortobágyi Palacsinta. Thin, delicate crepes are filled with a creamy, paprika-spiced chicken stew, then baked to perfection and topped with a luscious sour cream sauce.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra tender crepes, ensure your batter rests adequately. This allows the gluten to relax, resulting in a smoother, more pliable crepe. Don't overcrowd the skillet when cooking the chicken; brown it in batches if necessary to ensure even cooking and a good sear.
Easy Substitutions
You can use chicken breast instead of thighs, though thighs tend to be more tender. For a vegetarian option, substitute the chicken with mushrooms and bell peppers. If you don't have Hungarian paprika, regular sweet paprika can be used, but the flavor will be milder.
Storage & Reheating
Leftover Hortobágyi Palacsinta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 10-15 minutes, or in the microwave until warmed through.
Serving Suggestions
Serve these savory crepes with a side of pickled cucumbers or a simple green salad with a light vinaigrette. A dollop of extra sour cream on top is traditional and highly recommended. For a more substantial meal, a small side of buttered egg noodles (nokedli) would complement the dish beautifully.
Common Mistakes
1. Overcooking the crepes: This makes them tough and difficult to roll. Cook them just until lightly golden and set. 2. Burning the paprika: Paprika can burn quickly, turning bitter. Cook it briefly with the onions, stirring constantly. 3. Not resting the crepe batter: This can lead to lumpy batter and less pliable crepes. Always allow at least 15 minutes for the batter to rest. 4. Overfilling the crepes: Too much filling can make them burst when rolling or baking. Use about 2-3 tablespoons per crepe. 5. Using low-fat sour cream: Full-fat sour cream provides the best texture and flavor for both the filling and the topping.
Frequently Asked Questions
What kind of paprika should I use?
Sweet Hungarian paprika is traditional and provides the best flavor. Avoid hot paprika unless you prefer a spicier dish.
Can I freeze Hortobágyi Palacsinta?
While you can freeze the chicken paprikash filling separately, freezing the assembled crepes is not recommended as the crepes can become soggy upon thawing.
MORE TO KNOW
The key to authentic Hortobágyi Palacsinta lies in the rich, flavorful chicken paprikash filling and the delicate crepes. When making the paprikash, be sure to cook the paprika briefly after adding it to the onions to deepen its flavor, but be careful not to burn it, as this can make it bitter. The sour cream added to the filling and as a topping provides a crucial tangy balance to the paprika's warmth. For the crepes, a well-seasoned non-stick pan is essential for easy flipping.
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