It is savoury crepes filled with Hungarian stew (or goulash) and folded like burritos. Meat-filled crepes is called Hortobágyi palacsinta in Hungary.
The Meat-Filled Crepes (Hortobágyi palacsinta) is the symbol of socialism and usually it was made with low quality meats in the restaurants.
Hortobágy is a steppe with rich folklore and cultural history, but this food does not come from this famous region. The name of Hortobágyi palacsinta was a romantic idea from the socialism chefs or politiciens.
But I think the Meat-Filled Crepes is very good meal, if it is made from good ingredients. In fact it is a stew with pasta and they always fit together perfectly.
- 250 grams Hungarian stew (pörkölt)
- 8-10 Hungarian pancakes (crepes)
- 200 grams sour cream (Hungarian: tejföl)
- Make Hungarian stew with pork or chiken. (Recipe below.) We gererally make from leftovers of stew because a little porcion is enough.
- Make Hungarian pancakes. (Recipe below.)
- Place a fine mesh sieve over a bowl. Pour meat sauce into the sieve and let drain. Cut the meat fine.
- For the sauce whisk the sour cream with the drained liquid from the stew until smooth.
- Filled the crepes with the fine cut meat and fold them up burrito style.
- Pour the sauce over the prepared crepes.
- Serve hot with lot of sauce.
Usually I make the Meat-filled Crepes from pork stew, but it is also very good from chicken stew.
Important! Before cut the cooked chicken meat, remove the bones.
- 1000 g pork (pig leg/ham or shoulder) diced
- 2 medium onions diced
- 1 tomato diced
- 1 Sweet Hungarian yellow wax pepper (or banana pepper or red bell peppers) diced
- 1 tablespoon Hungarian paprika powder (sweet)
- 1 teaspoon salt
- 1 tablespoon oil (or pork lard)
- Heat the oil (or lard) in a large pot (or a Dutch oven) and add the onion and a pinch of salt. Cook slowly until the onions are clear and glassy.
- Add the meat to the onion and cook over high heat, stirring, until the meat is no longer pink (about 5-10 minutes).
- Remove the pot from the heat and add the paprika powder, stirring, add 2 cups water to the meat and back to the heat. Note! If the paprika powder is burn, the stew will be bitter.
- Add the salt, tomato and yellow pepper.
- Bring to a boil, cover, reduce the heat to medium and simmer until the meat is cooked. (Cook for about 1,5 hours.)
The Hungarian pancakes (or crepes) isn’t too sweet. My recipe is perfect for sweet and savoury pancakes too.
- 3 egg
- 250 grams all-purpose flour
- 350 grams whole milk (350 ml)
- 150 grams sparkling water (carbonated water/soda water) (150 ml)
- 27 grams sunflower (or canola) oil (27 ml)
- 1 tablespoon sugar
- Pinch of salt
Mix the pancake's batter
- In a large bowl mix the eggs, the sugar and the salt. Add some milk and some flour to the eggs and mix well. When it is smooth, add the remaining flour, milk, sparkling water and (25 grams) sunflower oil. Mix it well.
Cook the pancakes
- Heat a non-stick crepe/pancake pan over medium high heat. When it is hot, pour or scoop the batter onto the pan. Using approximately a little laden (1/2 cup) for each pancake. Tilt the pan with a circular motion so that the batter coats the surface evenly. This should be a very thin coat.
- Cook 1 to 2 minutes until pancake begin to lift from pan. Loosen with a spatula. Turn and cook the other side 1 minute.
- The pancake is done when both sides are a light brown.
- Repeat with remaining batter. Scoop it onto the hot pan and cook both sides of pancake.
Fill the pancakes
- Spread each pancake with filling and roll up.