Thin savory crepes filled with a paprika-braised chicken filling, topped with a creamy paprika sauce.
Hortobágyi Palacsinta is a real, traditional Hungarian dish, known as Hungarian Savory Stuffed Crepes. Thin savory crepes filled with a paprika-braised chicken filling, topped with a creamy paprika sauce.\n\nHortobágyi palacsinta was created in the 1950s at a Hungarian tourism competition, named after the Hortobágy region famous for its cattle herders, and quickly became a celebrated example of modern Hungarian restaurant cuisine.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.
Serves 6
Whisk flour, eggs, milk and salt into a smooth batter, then cook thin crepes in a lightly buttered pan, about 1 minute per side.
In a separate pot, cook onion in lard until soft, remove from heat to add paprika, then return chicken thighs, stock, and simmer covered for 35 minutes until tender.
Remove the chicken, shred the meat, and discard bones and skin.
Simmer the braising liquid uncovered until reduced by half, then return the shredded chicken to it, making a thick filling.
Spoon the chicken filling onto each crepe and roll tightly; arrange in a baking dish.
Whisk sour cream with flour and a ladle of hot stock to temper, then pour over the filled crepes and bake at 180°C (350°F) for 15 minutes until warmed through and bubbling.
Reduce the chicken braising liquid well before filling the crepes — a watery filling makes them soggy and hard to roll.
Make the crepes thin and pliable, cooking them just until set on the second side.
Temper the sour cream sauce with warm stock before combining to prevent curdling in the oven.
A mushroom version replaces chicken for a vegetarian take on the same technique.
Use veal instead of chicken for a richer, more traditional Hungarian restaurant-style version.
Top with a sprinkle of fresh dill or parsley before serving for color.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Hortobágyi palacsinta was created in the 1950s at a Hungarian tourism competition, named after the Hortobágy region famous for its cattle herders, and quickly became a celebrated example of modern Hungarian restaurant cuisine.
Yes, make the crepes and chicken filling a day ahead, then assemble and bake fresh.
They were likely overcooked and too dry — cook crepes just until the surface loses its shine and sets, then remove promptly.
The assembled, unbaked dish freezes reasonably well; thaw overnight in the fridge before baking, adding a few extra minutes.
Per serving (300g / 10.6 oz) · 6 servings total
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