Hortobágyi palacsinta

Hortobágyi palacsinta is a savoury Hungarian crêpe dish, filled with meat (usually veal). The meat is prepared as a stew with onions and spices—similar to pörkölt or chicken paprikash—using veal, veal with mushrooms, chicken or Hungarian sausage. The crêpes are filled with the stew, tucking in the ends, and are baked in the oven with a paprika[1] and tejföl (sour cream) sauce, then topped with fresh parsley.[2] A popular serving option in Hungary to roll up the filled crêpes, or fold them into half and then rolling them up on the shorter side. The rolled up crêpes then can be stacked on each other with the sauce poured over them.[3]

Hortobágyi palacsinta
TypePancake
Place of originHungary
Region or stateHungary, Alföld
Main ingredientsMeat (usually veal), onions, spices, pepper and sour cream)

The dish is unrelated to Hortobágy or the Hortobágy region of the Great Hungarian Plain. It was invented for the 1958 Brussels World Fair.[4]

See also

References
  1. Bennitt, L. (2010). The Rough Guide to Europe On A Budget. Music rough guide. Rough Guides Limited. p. 584. ISBN 978-1-84836-458-5.
  2. "HORTOBÁGYI PALACSINTA". manusmenu.com. 31 October 2012. Retrieved 29 April 2015.
  3. "Healthy Savory Crepe Recipe with Meat Filling". suncakemom.com/. 18 September 2018.
  4. "Brüsszeltől Brüsszelig". Archived from the original on 2017-03-19. Retrieved 4 June 2020.
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