Today, we made Meat-Filled Crepes (Hortobágyi palacsinta) for everyone's delight, as this recipe is delicious, and also looks stunning when served.
Very easy to prepare and can be served as a starter or as the main course.
Before serving, make sure to warm up the filled crapes in the oven, a much better taste and texture than doing it in the microwave.
The leftover sauce can be used the next day for several other meals, for instance, adding sliced fried mushrooms will give you a very delicious mushroom sauce, and by frying a couple of pork chops with it, you will have the dish called pork chops Bakony style.
This recipe can also be made with any previously prepared leftover stews.
Enjoy!
Ingredients:
6 chicken thighs and 5 chicken legs (approximately 1.2 kg)
2 tbls duck fat or your favorite oil
2-3 onions chopped medium
5 cloves garlic
2 tomatoes
2 peppers
2 tbsp tomato paste
1.5-2 tablespoons sweet paprika
salt
freshly ground black pepper
1 teaspoon ground caraway
Thickening:
3 tablespoons sour cream
2 tbsp all-purpose flour
a little water for lump-free mixing
Crapes:
200 gr (~7 oz) all-purpose flour
2 eggs
300 ml (~10 fl. oz) milk
250 ml (~8.5 fl. oz) carbonated water
2 pinches salt
Serve them with a pinch of chopped parsley and a tablespoon of sour cream on top.
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