Hortobágyi palacsinta
Photo: Themightyquill · CC BY 2.5

History

Hortobágyi palacsinta was created in 1958 for the Hungarian pavilion at the Brussels World's Fair, popularly credited to celebrity chef János Rákóczi. Despite the rustic name evoking the Hortobágy puszta on the Great Plain, the dish has no historical roots there; the Hortobágy reference was 1950s marketing meant to suggest national tradition. It remains a Magyar fine-dining starter at Stand, Hungarikum Bisztró and Borkonyha.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 4Hands-on 45 minTotal 2 hrDifficulty Intermediate

Ingredients

  • For the crepes: 200g plain flour, 3 eggs, 400ml whole milk, 1 tablespoon melted butter, pinch of salt, butter for the pan
  • For the filling: 500g veal shoulder or chicken thigh, diced small
  • 2 large onions, finely diced
  • 60g lard
  • 2 tablespoons sweet Hungarian paprika
  • 1 yellow bell pepper, diced
  • 1 tomato, diced
  • 200ml chicken stock
  • For the sauce: 300ml sour cream, 2 tablespoons of the stew gravy, salt
  • 1 teaspoon caraway seeds, crushed
  • Fresh parsley to garnish

Method

  1. Make the filling first: soften the onions in lard for 12 minutes. Off the heat stir in the paprika, then add the diced veal, bell pepper, tomato, caraway and stock. Cover and simmer 60 minutes until tender.
  2. Lift the meat out and shred or mince fine. Reserve the cooking liquid as gravy.
  3. Whisk the crepe ingredients to a smooth thin batter. Rest 20 minutes.
  4. Cook 8 thin crepes in a small buttered pan, 22cm wide, 1 minute per side.
  5. Mix the sour cream with 2 tablespoons of the reserved cooking liquid to make the sauce.
  6. Place a heaped tablespoon of meat filling on each crepe. Fold the sides in and roll tightly.
  7. Place the rolls seam-down in a buttered baking dish. Pour the sour-cream sauce over the top.
  8. Bake 8 minutes at 200C until the sauce bubbles. Scatter parsley and serve.

Tip from the editors. The crepes can be made several hours ahead and the filling cooked the day before; assembling is a 10-minute job at service.

Where to eat hortobágyi palacsinta

Hortobágyi palacsinta in Budapest

Hungarikum Bisztró ★ 4.5

$$ Traditional HungarianLipotvaros

Hungarikum Bisztro on Steindl Imre near Parliament cooks the canonical Hungarian classics, with goulash, chicken paprikash and stuffed cabbage in a tiny.

OrderThe chicken paprikash with house nokedli and cucumber salad.

TipOnline reservation only; the small room books out for both lunch and dinner.

Directions Book

Borkonyha Winekitchen 1 ★ ★ 4.4

$$$ Tasting 35,000 to 55,000 FtModern HungarianLipotvarosChef Akos Sarkozi

Akos Sarkozi's Borkonyha Winekitchen behind St Stephen's Basilica on Sas utca holds one Michelin star and serves modern Hungarian plates built around 200.

OrderThe mangalica pork belly with the matching pairing from the wine list.

Book2 weeks ahead

TipThe kitchen runs Monday to Saturday and closes Sundays and public holidays; book a Saturday lunch for the relaxed pace.

Directions Book

Stand 2 ★ ★ 4.8

$$$$ Tasting 89,500 FtModern HungarianTerezvarosChef Szabina Szullo and Tamas Szell

Szabina Szullo and Tamas Szell's Stand holds two Michelin stars for modern Hungarian tasting menus in a quiet Terezvaros room near Andrassy.

OrderThe full chef's tasting; the paprika fish soup with smoked carp tortellini is the room's signature.

BookUp to 60 days, Tuesday to Saturday dinner only ahead

TipBookings open 60 days ahead via SevenRooms; a credit card secures the booking and cancellation must be by 24 hours.

Directions Book

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