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Hortobágy meat pancakes served with sour cream and fresh parsley.
Hortobágy pancakes with juicy meat filling, richly drizzled with sour cream and fresh herbs.

Hortobágy style crêpes

Author: Flavelo
Recipes Main Courses
Although the name evokes the romance of the Puszta, this dish was actually created for the 1958 Brussels World Fair. Its genius is the art of saving leftovers: enriched with the thick sauce of juicy stew and sour cream (paprika sauce), it is reborn in the pancake. A truly substantial, warm starter or main course.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan for pancakes
  • Saucepan for stew
  • Baking tray
  • Whisk (for sauce)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Make a thick stew: sauté the chopped onion in oil, sprinkle with paprika, add diced meat, pepper, tomato and spices. Pour on a little water and cook until soft.

Tip: The stew needs to be cooked down to a short sauce so the flavour is intense.
2 ✓

When the meat is soft, strain the sauce into a bowl. Chop the meat (with vegetables) finely with a knife or grind coarsely.

Tip: Don't blend to a paste, keep the meat chunky so it has texture!
3 ✓

Boil the strained sauce. Mix the sour cream smooth with the flour and a little hot sauce (tempering), then pour back into the saucepan and thicken the sauce.

Tip: Tempering prevents the sour cream from curdling in the hot sauce.
4 ✓

Mix a few spoonfuls of sauce into the minced meat to get a juicy but shapeable filling.

Tip: This makes the filling creamy and cohesive.
5 ✓

Fill the pancakes, tuck in the ends and roll up. Place in a baking tray, drizzle with remaining sauce, and heat through in a 180°C oven for 10-15 minutes.

Tip: No need to brown, just heat through.

Recipe FAQ

Why does the filling run out?
You left too much juice on the meat. The filling must be thick, almost dry; the juice is needed for the sauce!
Can I make it from ready-made stew?
Absolutely! In fact, this dish was originally born to use up leftover stew.

Ingredients

  • 8 savoury pancakes (cooked)
  • 500 g chicken breast or thigh fillet
  • 1 head onion
  • 1 tomato
  • 1 yellow wax pepper (or white pepper)
  • 300 ml sour cream
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp ground pepper
  • 3 tbsp oil or lard
  • 1 tbsp flour (for thickening)