Cook for 1 minute, flip, and cook another 20–30 seconds.
Repeat until you have about 10–12 crepes.
Step 3: Prepare the Filling
Heat the oil or lard in a large skillet.
Cook the onion until soft, about 6 minutes.
Add the garlic and cook for 1 minute.
Remove the skillet from the heat and stir in the paprika.
Return to low heat.
Add:
Chicken
Pepper
Tomato
Chicken broth
Season with salt and pepper.
Cover and simmer for 25–30 minutes, until the chicken is tender.
Remove the chicken with a slotted spoon and finely chop or shred it.
Reserve the cooking liquid.
Step 4: Prepare the Sauce
Whisk together:
Sour cream
Flour
Paprika
Gradually whisk in the reserved cooking liquid.
Return the mixture to the skillet.
Cook over medium-low heat for 3–5 minutes, stirring constantly, until smooth and slightly thickened.
Step 5: Fill the Crepes
Place about 2–3 tablespoons of the chicken filling in the center of each crepe.
Fold the sides inward and roll tightly.
Arrange seam-side down in a lightly greased baking dish.
Step 6: Bake
Pour the paprika sour cream sauce evenly over the filled crepes.
Bake at 350°F (175°C) for 20–25 minutes, until bubbling and lightly golden.
Step 7: Serve
Sprinkle with fresh parsley.
Serve hot with an extra spoonful of sour cream if desired.
Recipe Variations
Traditional Veal Version
Replace the chicken with tender veal for a classic variation.
Pork Palacsinta
Use slow-cooked pork shoulder for a richer filling.
Mushroom Version
Substitute sautéed mushrooms for a delicious vegetarian option.
Spicy Hungarian Style
Add hot Hungarian paprika or fresh hot peppers.
Cheese Topping
Sprinkle grated smoked cheese over the sauce before baking.
Serving Suggestions
Serve with:
Cucumber salad
Pickled vegetables
Buttered green beans
Fresh crusty bread
Roasted potatoes
Mixed green salad
Perfect for:
Family dinners
Holiday meals
Sunday lunch
Dinner parties
Special occasions
Expert Tips
Rest the crepe batter to produce softer, more flexible crepes.
Always remove paprika from direct heat before stirring it into hot fat to prevent bitterness.
Finely chop the filling for easy rolling and a traditional texture.
Use full-fat sour cream for the richest sauce.
Let the baked dish rest for 5 minutes before serving.
Storage & Reheating
Refrigerator
Store covered for up to 3 days.
Freezer
Freeze assembled, unbaked crepes for up to 2 months.
Thaw overnight before baking.
Reheating
Reheat in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until heated through.
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes. Crepes can be prepared up to 2 days in advance and refrigerated with parchment paper between each one.
Can I use leftover chicken paprikash?
Absolutely! Hortobágyi Palacsinta is one of the best ways to transform leftover chicken paprikash into a new meal.
Why is my sauce too thin?
Simmer it a few minutes longer, or whisk a little extra flour into the sour cream before adding it to the cooking liquid.
Can I make this vegetarian?
Yes. Replace the chicken with sautéed mushrooms or a mixture of mushrooms and lentils, and use vegetable broth.
Final Thoughts
Hungarian Hortobágyi Palacsinta is one of the finest examples of Hungary’s rich culinary heritage. Tender homemade crepes wrapped around flavorful paprika-seasoned chicken and baked in a silky sour cream sauce create a comforting dish that’s perfect for both everyday meals and festive occasions. Pair it with a crisp cucumber salad and fresh bread for a truly authentic Hungarian dining experience.
Authentic Hungarian Hortobágyi Palacsinta featuring delicate crepes filled with paprika-seasoned chicken, baked in a creamy paprika sour cream sauce and garnished with fresh parsley.
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