Dive into the rich culinary heritage of Hungary with our savory delight, Hortobágyi palacsinta. These thin crepes are generously filled with seasoned meat, creating a flavorful experience that will tantalize your taste buds. Served with a luscious paprika sauce, each bite is a symphony of savory goodness that will transport you to the heart of Hungarian cuisine. Whether enjoyed as a hearty meal or a delightful snack, Hortobágyi palacsinta is sure to satisfy your cravings for authentic flavors from Hungary.

Here's a recipe for Hortobágyi palacsinta, savory crepes filled with seasoned meat and served with paprika sauce:


For the crepes:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1 1/4 cups milk
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

For the filling:

  • 1 lb ground beef or pork
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 1/2 cup sour cream
  • 1/4 cup breadcrumbs
  • 1 egg

For the paprika sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef or chicken broth
  • 2 tablespoons sweet Hungarian paprika
  • Salt and pepper to taste
  • 1/2 cup sour cream


1- To make the crepes, whisk together flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for about 30 minutes.

2- Heat a non-stick skillet over medium heat. Brush the skillet with a little butter or oil. Pour a ladleful of batter into the skillet and swirl it around to cover the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining batter. Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep warm.

3- To make the filling, heat a skillet over medium heat and cook the ground meat until browned. Add the chopped onion and garlic, and cook until softened. Stir in paprika, black pepper, and salt. Remove from heat and let it cool slightly.

4- In a bowl, mix together the cooked meat mixture, sour cream, breadcrumbs, and egg until well combined.

5- Place a spoonful of the filling onto each crepe and spread it out in a line along the center. Roll up the crepes and place them seam side down in a baking dish.

6- Preheat the oven to 350°F (180°C).

7- To make the paprika sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the broth until smooth. Stir in paprika, salt, and pepper. Bring to a simmer and cook for a few minutes until the sauce thickens slightly. Remove from heat and whisk in sour cream until smooth.

8- Pour the paprika sauce over the stuffed crepes in the baking dish.

9- Bake in the preheated oven for 15-20 minutes until heated through.

10- Serve the Hortobágyi palacsinta hot, garnished with chopped parsley if desired. Enjoy!

Nutritional Values:

Here's an approximate breakdown of the nutritional values for the main ingredients in the Hortobágyi palacsinta recipe:

For the Crepes (per serving, assuming 8 servings):

  • Calories: 130 kcal
  • Protein: 5g
  • Carbohydrates: 14g
  • Fat: 6g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 140mg


  • Flour: Provides carbohydrates for energy and a small amount of protein.
  • Eggs: Rich in protein, vitamins, and minerals, including vitamin D and choline.
  • Milk: Good source of calcium, protein, and vitamins such as vitamin D and B12.
  • Salt: Essential for electrolyte balance and flavor enhancement.
  • Butter: Contains healthy fats and provides flavor and moisture to the crepes.

For the Filling (per serving, assuming 8 servings):

  • Calories: 200 kcal
  • Protein: 13g
  • Carbohydrates: 6g
  • Fat: 14g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 170mg


  • Ground Meat: High-quality protein source, rich in essential amino acids, iron, and zinc.
  • Onion: Contains antioxidants and anti-inflammatory compounds, and adds flavor.
  • Garlic: Known for its immune-boosting properties and adds flavor to dishes.
  • Paprika: Rich in antioxidants, including vitamin C, and adds a distinct flavor and color.
  • Sour Cream: Contains calcium, probiotics, and adds creaminess and tanginess to the filling.
  • Breadcrumbs: Provide texture and help bind the filling ingredients together.
  • Egg: Adds moisture and helps bind the filling ingredients.

For the Paprika Sauce (per serving, assuming 8 servings):

  • Calories: 70 kcal
  • Protein: 1g
  • Carbohydrates: 3g
  • Fat: 6g
  • Fiber: 0g
  • Sugar: 1g
  • Sodium: 180mg


  • Butter: Provides flavor and richness to the sauce.
  • Flour: Acts as a thickening agent for the sauce.
  • Broth: Adds flavor and moisture to the sauce, and can provide nutrients depending on the type of broth used.
  • Sweet Hungarian Paprika: Adds color, flavor, and a mild heat to the sauce.
  • Sour Cream: Adds creaminess and tanginess to the sauce, along with calcium and probiotics.

Please note that these values are approximate and can vary based on factors such as specific brands of ingredients used and variations in preparation methods. Additionally, these values do not include any additional garnishes or sides that may be served with the dish.


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