Hortobagyi Pancake – Hungarian Stuffed Crepes


For the pancake:

150 g flour
2 eggs
500 ml milk
50 ml sunflower oil

The filling:
400 g shoulder of veal
50 ml sunflower oil
300 ml sour cream
100 ml cream
20 grams of flour
1 onion
20 g paprika powder

  1. Fry the chopped onions in hot oil until translucent. Sprinkle with paprika powder and mix in the diced veal. Add enough water to cover everything – add salt and cook covered until soft.
  2. Once the meat is nice and tender, whisk in the flour and thicken with the sour cream. Then add the whipped cream to taste and bring to the boil again.
  3. Remove the meat and cut very finely.
  4. Pour the sauce through a sieve and then mix in the meat again. A spreadable mass should form.
  5. Now distribute the mass evenly over the pancakes and fold in the pancake edges of both silks and roll them up.
  6. Bake the filled pancakes briefly in the oven and then pour the hot sauce over them. For the sauce, stretch the remaining mass with 100ml sour cream.