Hortobágyi Palacsinta are savory stuffed crepes from Hungary.

Ingredients

FOR THE STEW

• 2 large onion, peeled and chopped
• 2 spoon of olive oil
• 1 tablespoon Hungarian paprika powder
• 4 chicken thigh
• 4 chicken breasts
• 2 tomatos
• A sweet pointed paprika
• 1 tablespoon marjoram
• Salt, pepper
• 300 ml sour cream

FOR THE PANCAKES

• 200 g self rising flour
• 4 eggs
• 300 ml milk
• 150 ml sparkling water
• 1 tablespoon of oil
• 1 tablespoon of sugar
• Pinch of salt

Method of preparation

Start with the chicken stew. Cook the onion on the olive oil in a deep sauce pan till it becomes golden brown, then pull aside. Gather the onion into one pile and sprinkle in the paprika powder. Stir well, then add 100 ml water and put back on the hob. Cook for a minute, then add the chicken, season with generous amount of salt and pepper. Peel the tomato then chop with the sweet pepper into small cubes and add to the chicken. Stir well and add 300 ml water, then cover with a lid and cook for 60 minutes on low heat. Make sure the water won’t evaporate and you will have lots of gravy at the end.

For the pancakes mix the sugar together with the eggs and a pinch of salt till it becomes white-ish. Add the flour and a bit of milk, then mix well. Add the rest of milk and the oil and continue mixing with the electric mixer. Now, gently add the sparkling water and with a help of a spoon, blend into a silky batter. The texture should be similar to single cream.

Pour a little bit of oil into a small bowl to grease the frying pan between each pancake. With the help of a food-brush, oil the frying pan and heat to medium temperature before you pour the pancake mixture into it. Lift up the frying pan from the hob when you are pouring the batter and tilt it round and round to sure an even pancake. Cook each side quickly.

Peel of the meat from the bone, chop up and mix together with 2 tablespoons of gravy and 2 tablespoons of sour cream, then fill the pancakes with the mixture. Lay the stuffed pancakes into a roasting pan. With a hand blender mix the remainder of the gravy, sour cream and 1 spoon of corn flour and pour over the stuffed pancakes. Put into a preheated oven (200 °C) and bake for 15-20 minutes.

Enjoy!

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