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Hortobágyi palacsinta is a beloved Hungarian dish made of thin crepes filled with savory meat and topped with a rich paprika-infused sauce. Unlike sweet crepes, it offers a bold, hearty flavor rooted in Hungary’s love for spices and comfort food. Created in the mid-20th century, it has become a staple for family meals and celebrations.
Ingredients
For the crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- ½ cup sparkling water
- Pinch of salt
- 1 tbsp oil or melted butter plus more for the pan
For the filling:
- 400 g ground or finely chopped veal, chicken, or pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp sweet Hungarian paprika
- Salt and pepper to taste
- 1 tbsp oil or lard
- A splash of broth or water
For the sauce:
- 1 tbsp flour
- 1 tbsp butter or oil
- 1 tsp paprika
- 200 ml sour cream
- The juices left over from the meat
Instructions
- Make the crepes: In a large bowl, whisk together the flour, eggs, milk, sparkling water, salt, and a little oil or butter. Let the batter rest for about 15 minutes ⏲. Heat a lightly greased pan over medium heat and cook the crepes until golden on both sides. Set them aside 🥞.
- Prepare the filling: Heat the oil in a large pan, sauté the chopped onion until soft 🧅. Add the minced garlic and paprika, then stir in the meat 🥩. Cook until the meat is browned and fully cooked, seasoning with salt and pepper. Add a splash of broth or water to keep the mixture moist. Don’t forget to save any juices from the meat — they’ll be used in the sauce 🍲.
- Fill and roll the crepes: Spoon the meat mixture onto each crepe and roll them up like a burrito or cannelloni. Place them seam-side down in a baking dish 🥢.
- Make the sauce: In a small saucepan, melt the butter and stir in the flour and paprika to create a roux 🧈. Gradually add the reserved meat juices and sour cream, whisking to ensure the sauce is smooth. Cook for a few minutes until the sauce thickens 🍯.
- Assemble and bake: Pour the paprika sauce over the rolled crepes, covering them completely. Cover the dish with foil and bake at 180°C (350°F) for 15–20 minutes ⏳. Once baked, serve hot, optionally garnished with fresh parsley 🌿 or a spoonful of extra sour cream.
Notes
Hortobágyi palacsinta: the Hungarian crepes you didn’t know you needed
If you’ve never tried savory crepes before, let me introduce you to hortobágyi palacsinta — a dish that’s warm, rich, a little indulgent, and seriously satisfying. Imagine paper-thin crepes wrapped around tender, spiced meat, all baked under a silky paprika and sour cream sauce. It’s the kind of food that makes you close your eyes on the first bite.
This isn’t one of those dainty, sweet desserts — it’s bold, hearty, and full of flavor. Every bite feels like comfort food done right. It’s no wonder it’s become a staple on Hungarian family tables, especially for gatherings and special meals.So, where did it come from?
Despite what the name suggests, hortobágyi palacsinta doesn’t actually come from the Hortobágy region — Hungary’s wild grasslands where you’d expect something rustic and centuries-old. In reality, this dish is a mid-century invention. It was first introduced in 1958 at the Brussels World’s Fair as a way to showcase the best of Hungarian flavors in a new form. And clearly, it worked. People fell in love with it, and it quickly became a national favorite. It may be a modern classic, but it fits in so naturally with traditional Hungarian cooking that you’d never guess it wasn’t around for generations.What makes it so good?
The magic is in the contrast — soft crepes paired with juicy, paprika-spiced meat and that creamy sauce tying it all together. The flavors are bold but balanced: smoky paprika, rich sour cream, savory meat, and just the right amount of warmth from the spices. It’s filling, but it won’t knock you out — just enough richness to make it feel like a treat. And when everything bakes together, it gets even better. The sauce seeps into the crepes, the flavors blend, and the result is melt-in-your-mouth good.How to serve it
Hortobágyi palacsinta is usually served as a first course or light main dish, especially at lunch or dinner gatherings. It’s lovely with a crisp cucumber salad or pickled vegetables on the side — something to cut through the richness. A glass of dry white wine wouldn’t hurt, either.Variations worth trying
Like many traditional dishes, this one’s open to a bit of personalization:- Spicy twist: 🌟Add hot paprika or chili flakes to the meat for more heat.
- Cheesy version: 🧀Mix shredded cheese into the sauce or sprinkle it on top before baking.
- Vegetarian alternative: 🍄Swap the meat for sautéed mushrooms and a bit of smoked paprika for depth.
