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MY COOKBOOK

19.2.12

HORTOBAGY CREPES - HORTOBÁGYI PALACSINTA


Hortobágyi palacsinta are savoury meat filled Hungarian crepes folded up like burritos; the meat can be veal, pork or chicken and is prepared as a pörkölt. Served for the first time at the 1958 Brussels World Fair, although something similar already appeared back in the thirties in several Hungarian publications. Home cooks tend to use leftover pörkölt for this dish, and ground the meat afterwards, which I think is a rather messy proposition. The original recipe calls for a pörkölt from minced meat, which is what I opted for. I use extra lean ground chicken and the result is always great. If you intend to dish out the crepes, it is best to heat up the sauce separately. I prefer to heat up the crepes with the sauce, because they absorb a lot of the the sauce and the thin crepes swell up nicely. However, this results in less then picturesque crepes on the dinner plate and so I tend to serve it up in the casserole dish allowing people to dig in and to serve themselves. With a green salad, this amount is perfect for two people.

Pörkölt
2 Tbsp olive oil
1/4 cup diced onions
250 g extra lean ground chicken [about 1/2 pound]
2 tomatoes, skin removed and diced
1/4 large yellow pepper, diced
salt and pepper to taste
sprinkling of caraway seeds
1 Tbsp chopped flat leaf parsley
1/2 cup water
1/4 cup sour cream

Crepes
2 eggs
1/2 cup flour
1/2 cup milk

Pörkölt Sauce
sauce from the pörkölt
1/2 cup sour cream
1/8 cup flour
• Cook the Dice the onions.
• Heat the oil in a saucepan.
• Add the chopped onions and sauté until translucent.
• Add the meat and sauté, and break up the meat with a spatula and stir often until no pink is showing.
• Add the tomatoes and the diced pepper.
• Stir in the paprika, the caraway seeds and the flat leaf parsley.
• Add the water and slowly sauté until meat is tender.
• Preheat the oven to 350F.
• Add 1/4 cup sour cream to the meat and stir to combine.
• Remove the pan from heat and place a large fine sieve over a bowl.
• Add the pörkölt to the sieve and let the pörkölt. sauce collect in the bowl below.
• Meanwhile, make the crepes.
• In a medium sized bowl, combine the eggs, flour and the milk.
• Whisk with a balloon whisk until smooth.
• Heat up a crepe pan or a non-stick fry pan on high medium heat.
• Add 1/4 tsp oil to the warm fry pan, and ladle about a fifth of the batter into the pan.
• When the top is no longer runny, flip the crepe and lightly fry the other side.
• Crepes should remain soft and have a light golden color.
• Repeat with the remaining batter until you have five crepes.
• Spray a casserole dish with cooking spray.
• Divide the meat between the crepes and fold them up burrito style.
• Place the crepes in the prepared casserole and set aside.
• Combine the pörkölt sauce with 1/8 cup of flour and a half a cup of sour cream.
• Whisk with a balloon whisk until smooth.
• Pour sauce over the crepes and place in a preheated 350F oven to warm through.
• Serve hortobágyi palacsinta with a green salad.








5 comments:

  1. Ez csoda szép. Én is pont így készítem.

    ReplyDelete
  2. Zsuzsa, your palacsintak look gorgeous and remind me of my only stay in Budapest. I had a hortobagy then and I loved it. I laughed so much when I saw it: it was supposed to be a starter and I saw two huge triangles filled with meat and covered in sauce... I finished it till the last sauce drop but as soon as I saw them I cancelled the main course :-)
    My palacsinta was filled with the meat ground after being cooked. I don't know why but when I make dumplings I sometimes prefer freshly ground meat filling and sometimes the meat ground after being cooked. I even couldn't say which one I prefer...

    ReplyDelete
  3. Koszonom Judit.

    Sissi, do we have memories of being fed in Hungary or what? And if you are visiting family you really do get fed, especially if you go to more than one place in an afternoon. Then after you go home wherever home is and there too they are waiting for you with more of the same. Before each of my trips, I would strategically loose 15-20 pounds, because for sure I would put them back on while I was in Hungary.

    ReplyDelete
  4. I had it first time when on a field trip with school in a restaurant - ever since it is a favorite . Quality onion and paprika is the secret of the flavors .

    ReplyDelete
    Replies
    1. Definitely. The paprika has to be Hungarian.

      Delete

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