Hortobágyi palacsinta is a savoury Hungarian

crêpe A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served ...

dish, filled with meat (usually

veal Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy b ...

or beef). The meat is prepared as a stew with onions, and seasoned with hot paprika, garlic, salt and pepper, using

, beef, chicken or Hungarian sausage. The sauce is drained from the stew and set aside. The crêpes are then filled with the stew, tucking in the ends. The sauce is then poured generously over the crepes, topped with ''tejföl'' (sour cream) and fresh parsley. A popular serving option in Hungary is to roll up the filled crêpes, or fold them into half’s 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. The dish is unrelated to Hortobágy or the Hortobágy region of the

Great Hungarian Plain The Great Hungarian Plain (also known as Alföld or Great Alföld, or ) is a plain occupying the majority of the modern territory of Hungary. It is the largest part of the wider Pannonian Plain (however, the Great Hungarian Plain was not par ...

. It was invented for the 1958 Brussels World Fair.

Gallery

File:Hortobágyi palacsinta.jpg File:Hungarian-stuffed-crepes-hortobagy-crepes-3-SunCakeMom.jpg File:Hungarian-stuffed-crepes-hortobagy-crepes-1.jpg

References

{{DEFAULTSORT:Hortobagyi Palacsinta Hungarian cuisine Pancakes Beef dishes Veal dishes Food and drink introduced in 1958

Gallery

See also

References