Instructions
1. Prepare the crepes:
- In a bowl, whisk together the flour, eggs, milk, sparkling water, salt, and oil until smooth. Let the batter rest for 20–30 minutes.
- Heat a lightly greased non-stick skillet over medium heat. Pour a ladleful of batter into the pan, swirling to coat the bottom evenly.
- Cook for about 1 minute per side, until golden. Set crepes aside on a plate, stacking them to keep warm.
2. Cook the filling:
- Heat oil or lard in a pan over medium heat. Sauté the onion until soft and translucent.
- Add the minced garlic and cook for another 30 seconds. Stir in the paprika (sweet and hot) and caraway seeds, if using.
- Add the ground meat, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned.
- Pour in the stock, lower the heat, and simmer for 10 minutes until the meat is tender and the liquid has mostly evaporated.
3. Assemble the crepes:
- Divide the meat filling among the crepes. Roll each crepe into a cylinder or fold them into envelopes. Place them seam-side down in a baking dish.
4. Make the sauce:
- Strain the leftover liquid from the filling. In a small bowl, whisk the sour cream with the flour. Gradually stir it into the strained liquid.
- Heat the sauce gently in a saucepan, whisking constantly, until it thickens.
5. Bake and serve:
- Pour the sauce over the filled crepes in the baking dish. Bake at 350°F (175°C) for 15 minutes to heat through.
- Serve hot, garnished with extra sour cream or fresh parsley, if desired.
Enjoy your Hortobágyi Palacsinta with a side of cucumber salad or pickled vegetables for a traditional Hungarian experience! Would you like me to include tips for variations? 😊