Enter a Heading

This is a paragraph. Click edit and enter your own text. You can make changes like making the text bold, underline or italic. This is a great place for you to tell your clients more about your story and to describe the type of photographer you are. You can come back at any time to make more changes.



  • 10 tbsp flour
  • 2 eggs
  • 75 ml oil
  • 300 ml milk
  • 200 ml sparkling water
  • Few drops of oil for frying

Filling and serving

  • Chicken paprikash - or any Hungarian style stew
  • Crème fraîche


  1. First of all, let's prepare a Hungarian style stew, for example, a quick chicken paprikash. Don't forget to add some crème fraîche to the sauce before you finish the cooking, then remove the meat from the bones, and put it in the food processor. Be careful, we don't want to make a meat purée, just chop it a little bit, till you still see small pieces of meat, you can also use two forks to create a pulled pork-like consistency.
  2. For the pancakes mix 1the flour, eggs, oil and milk then add the sparkling water just before you fry them. The bubbles make the pancakes light as a cloud. This crepe won't be sweet, so it will perfectly match the filling.
  3. Pour or spray a few drops of oil on your frying pan and pour some mixture into it. When the small bubbles appeared and the edges started to curl up a little bit, then it's time to turn the pancake to the other side... with enough courage and a good pan it will work with the toss-up method as well!
  4. Finally, cover the pancakes with the chopped meat from the stew, fold 2 opposite edges and roll it up. I served with the sauce of the stew and some crème fraîche on the top.
Hortobágyi Palacsinta - Hungarian Meaty Pancake - Photo by © Reka Csulak

Hortobágyi Palacsinta - Hungarian Meaty Pancake - Photo by © Reka Csulak

Did YOU try this recipe?


@rekacsulaK on your social media posts.