Hortobágyi Palacsinta: A Hungarian Classic Wrapped in Tradition
Hortobágyi Palacsinta: A Hungarian Classic Wrapped in Tradition

A Story from the Sunday Table
In my family, Hortobágyi palacsinta was always a special treat, reserved for Sunday lunches or festive occasions. My grandmother would start early in the morning, preparing the meat stew, whisking the crepe batter, and filling the kitchen with the comforting aroma of paprika and simmering onions. We’d gather around the table, eagerly awaiting the moment when the golden, sauce-laden pancakes would arrive, bubbling from the oven. Each bite was a taste of home—soft, savory, and utterly satisfying.
What Is Hortobágyi Palacsinta?
Despite its name, this dish isn’t from the Hortobágy region, but was invented for the 1958 Brussels World’s Fair to showcase Hungarian cuisine. It quickly became a national favorite, combining the best elements of a pörkölt (paprika stew) and the beloved Hungarian crepe.
Ingredients
For the crepes:
· 200 g (1 2/3 cups) all-purpose flour
· 2 large eggs
· 400 ml (1 2/3 cups) milk
· 100 ml (scant 1/2 cup) sparkling water
· 1/2 teaspoon salt
· 2 tablespoons vegetable oil or melted butter (plus extra for frying)
For the filling:
· 500 g (1.1 lbs) boneless chicken thighs or pork (traditionally veal or chicken)
· 1 large onion, finely chopped
· 2 cloves garlic, minced
· 2 tablespoons vegetable oil or lard
· 2 tablespoons sweet Hungarian paprika
· 1 teaspoon ground caraway seeds
· 1 green bell pepper, diced
· 1 tomato, diced (or 2 tablespoons tomato paste)
· Salt and black pepper, to taste
· 200 ml (3/4 cup) chicken stock or water
For the sauce:
· 200 ml (3/4 cup) sour cream
· 1 tablespoon flour
For serving:
· Extra sour cream
· Fresh parsley, chopped
Instructions
1. Make the Crepes:
In a large bowl, whisk together the flour, eggs, milk, sparkling water, salt,
and oil or melted butter until smooth. Let the batter rest for 20–30 minutes.
Heat a nonstick skillet over medium heat, brush lightly with oil, and pour in a
ladle of batter, swirling to coat the pan thinly. Cook for about 1 minute per
side until golden. Repeat until all batter is used (you should get 8–10
crepes).
2. Prepare the Meat Filling:
Heat oil or lard in a large pan. Sauté the onions until soft, then add the
garlic and cook for another minute. Stir in the paprika and caraway (remove
from heat to avoid burning), then add the diced meat. Return to the heat,
season with salt and pepper, and cook until the meat is browned. Add the bell
pepper, tomato, and enough stock or water to cover. Simmer gently for 30–40
minutes, until the meat is tender and the sauce thickens.
3. Shred and Thicken:
Remove the meat from the sauce and finely chop or shred it. Mix some of the
sauce with the meat to create a moist, flavorful filling. If the sauce is too
thin, simmer until reduced.
4. Fill the Crepes:
Place a generous spoonful of the meat filling on each crepe and roll up
tightly, folding in the sides.
5. Make the Sauce:
Mix the sour cream with the flour until smooth, then stir into the remaining
sauce. Bring to a gentle simmer and cook until thickened.
6. Assemble and Bake:
Arrange the filled crepes in a buttered baking dish. Pour the sauce over the
top, spreading evenly. Bake in a preheated oven at 180°C (350°F) for 15–20
minutes, until bubbling and lightly golden.
7. Serve:
Serve hot, topped with extra sour cream and a sprinkle of fresh parsley.
Tips and Variations
- Rest the Batter: Letting the crepe batter rest ensures tender, elastic pancakes.
- Meat Choice: Chicken thighs are juicy and flavorful, but pork or veal are traditional. Leftover pörkölt works beautifully!
- Sauce Consistency: The sauce should be creamy but not too runny—adjust with extra flour or sour cream as needed.
- Make Ahead: Both the crepes and the filling can be prepared a day in advance, making this a great dish for entertaining.
- Vegetarian Version: Use sautéed mushrooms or a mix of vegetables instead of meat for a delicious meat-free alternative.
Why We Love It
Hortobágyi palacsinta is more than just a meal—it’s a celebration of Hungarian ingenuity and hospitality. The combination of delicate crepes, rich paprika stew, and creamy sauce brings together everything we love about Hungarian cooking: warmth, flavor, and a sense of home.
Have you tried Hortobágyi palacsinta? What’s your favorite filling? Share your stories and tips in the comments below!