Hortobágyi Savory Crepes with Paprika Veal and Sour Cream Sauce

Why You’ll Love This Recipe

• Classic Hungarian comfort: soft, delicate crepes wrapped around paprika-braised meat.
• Velvety sour-cream–paprika sauce that’s rich, tangy, and beautifully balanced.
• Make-ahead friendly: crepes, filling, and sauce can be prepared in stages.
• Restaurant-worthy presentation with simple home-cook techniques.

Grocery List

• Produce: 2 medium yellow onions, 3 garlic cloves, fresh parsley, lemon (optional)
• Dairy: Whole milk, unsalted butter, sour cream, eggs
• Pantry: All-purpose flour, neutral oil or lard, sweet Hungarian paprika (not smoked), tomato paste, ground caraway, dried marjoram, low-sodium chicken or veal stock, fine sea salt, black pepper, sparkling water (optional)

Full Ingredients

Palacsinta (Savory Crepes)

• 1 cup (125 g) all-purpose flour
• 1/2 tsp fine sea salt
• 2 large eggs, at room temperature
• 1 1/4 cups (300 ml) whole milk, at room temperature
• 2 tbsp (30 ml) sparkling water or club soda (optional, for extra tenderness)
• 2 tbsp (28 g) unsalted butter, melted
• Neutral oil or butter, for the pan

Paprika Meat Filling

• 2 tbsp (30 ml) neutral oil or lard
• 2 medium yellow onions, finely chopped (about 2 cups / 300 g)
• 3 garlic cloves, minced
• 1 1/2 lb (680 g) ground veal or pork (or a mix)
• 2 tbsp sweet Hungarian paprika (not smoked)
• 1 tbsp tomato paste
• 1/2 tsp ground caraway seeds
• 1 tsp dried marjoram (optional but traditional)
• 1 cup (240 ml) low-sodium chicken or veal stock
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Sour-Cream–Paprika Sauce

• Reserved braising juices (reduced to 1 cup / 240 ml)
• 1 cup (240 g) full-fat sour cream
• 1 tbsp (8 g) all-purpose flour
• 1 tsp sweet Hungarian paprika
• 1 tsp lemon juice or white wine vinegar (optional, to brighten)
• Fine sea salt and black pepper, to taste

For Baking & Serving

• 1 tbsp unsalted butter, for greasing the baking dish
• 2 tbsp chopped fresh flat-leaf parsley
• Extra sweet paprika, for dusting (optional)

Step-by-Step Instructions

Step 1: Make a smooth crepe batter

In a mixing bowl, whisk flour and salt. Add eggs and half the milk; whisk until lump-free. Whisk in remaining milk, sparkling water (if using), and melted butter until smooth and pourable. Let rest 10 minutes while you start the filling; resting relaxes gluten for tender crepes.

Step 2: Cook thin, flexible crepes

Heat a 9–10 inch nonstick skillet over medium heat and lightly brush with oil or butter. Pour in about 1/4 cup (60 ml) batter, swirling to coat the pan in a thin layer. Cook 45–60 seconds until the underside is lightly golden and edges lift, flip, and cook 20–30 seconds more. Slide to a plate and repeat to make 8 crepes, lightly greasing the pan as needed. Keep warm under a clean towel.

Step 3: Sweat the onions

In a wide sauté pan, warm the oil or lard over medium heat. Add the chopped onions and 1/4 tsp salt and cook, stirring often, until soft and pale gold, 6–8 minutes. Remove the pan from heat.

Step 4: Bloom paprika, then cook the meat

Off the heat, stir in the 2 tbsp sweet Hungarian paprika and the tomato paste until the onions are brick-red and fragrant (10–15 seconds). Immediately add the garlic and ground meat. Return to medium heat and cook, breaking the meat into small crumbles, until just cooked through and no longer pink, 5–7 minutes. Stir in the ground caraway, marjoram (if using), remaining salt, and black pepper.

Step 5: Simmer and separate filling from juices

Pour in the stock, bring to a gentle simmer, and cook uncovered until the flavors meld and the mixture is saucy, about 15–20 minutes. Set a sieve over a bowl and strain the mixture: the meat-onion mixture stays in the sieve (this is your filling), and the paprika-rich juices collect in the bowl for the sauce. Press lightly on the filling to capture more liquid.

Step 6: Make the sour-cream–paprika sauce

Return the reserved juices to the pan and simmer over medium heat until reduced to about 1 cup (5–7 minutes). In a small bowl, whisk the sour cream, 1 tbsp flour, and 1 tsp paprika until smooth. Whisk in a ladle of the hot liquid to temper, then pour the mixture back into the pan. Simmer gently (do not boil hard) for 2–3 minutes until velvety and lightly thickened. Season to taste with lemon juice (if using), salt, and pepper. You should have about 2 cups sauce.

Step 7: Fill and fold the crepes

Heat the oven to 375°F (190°C). Butter a 9×13 inch (or similar) baking dish. Spoon about 1/3 cup of the meat filling onto the lower third of each crepe. Fold the bottom over the filling, fold in the sides, and roll up into neat parcels (or simply roll into cigars). Arrange seam-side down in the prepared dish.

Step 8: Bake and serve with plenty of sauce

Spoon 1–1 1/2 cups of the sauce over the crepes. Bake until heated through and the edges are just starting to crisp, about 12 minutes. Warm the remaining sauce. Serve the crepes on warm plates, nap with extra sauce, and finish with chopped parsley and a light dusting of paprika.

Pro Tips

• Use fresh, high-quality sweet Hungarian paprika; old paprika tastes dull. Avoid smoked paprika here.
• Always add paprika off the heat to bloom in fat without burning (burnt paprika turns bitter).
• Adjust crepe batter with a splash of milk if it thickens as it sits; it should coat the pan thinly.
• Temper the sour cream with hot liquid and avoid a hard boil to keep the sauce silky (no curdling).
• Lard is traditional and adds depth, but neutral oil works well too.

Variations

• Chicken version: Substitute ground chicken thighs for a lighter but still juicy filling.
• Mushroom-palacsinta (vegetarian): Sauté 1 lb (450 g) mixed mushrooms with the onions; add 1 cup finely chopped walnuts for body and proceed.
• Spiced finish: Add a small pinch of hot Hungarian paprika (csípős) to the sauce for gentle heat.

Storage & Make-Ahead

Crepes: Stack with parchment between each, wrap tightly, and refrigerate up to 3 days or freeze up to 2 months. Filling: Refrigerate up to 3 days. Sauce: Refrigerate up to 2 days; rewarm gently without boiling. Assembled dish: Arrange in the baking dish, cover, and refrigerate up to 24 hours; bake 15–18 minutes at 375°F (190°C). Leftovers reheat well covered at 350°F (175°C) for 15–20 minutes or in the microwave at 50% power until hot.

Nutrition (per serving)

Approximate: 780 calories; 48 g fat; 46 g carbohydrates; 35 g protein; 3 g fiber; 900 mg sodium. Values will vary based on meat choice and brand of sour cream.