Ingredients with Measurements:
- For the crepes:
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 eggs
- 1/2 tsp salt
- 2 tbsp vegetable oil
- For the filling:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup mushrooms, sliced
- 1 tbsp sweet paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 1/4 cup parsley, chopped
- 2 tbsp vegetable oil
- For the sauce:
- 2 cups beef broth
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet
- Whisk
- Mixing bowls
- Wooden spoon
- Ladle
- Saucepan
Step-by-step instructions:
- In a mixing bowl, whisk together the flour, milk, eggs, salt, and vegetable oil until smooth. Set aside.
- In a large skillet, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon.
- Add the sliced mushrooms, sweet paprika, salt, and black pepper. Cook for another 5 minutes.
- Remove the skillet from the heat and stir in the sour cream and chopped parsley.
- In a separate saucepan, whisk together the beef broth, sour cream, and flour until smooth. Heat over medium heat, stirring constantly, until the sauce thickens. Season with salt and pepper to taste.
- Heat a non-stick skillet over medium heat. Ladle a small amount of the crepe batter into the skillet and swirl it around to coat the bottom of the skillet evenly. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 8-10 crepes.
- To assemble, place a spoonful of the beef and mushroom filling in the center of each crepe and fold the edges over to form a square. Place the filled crepes in a baking dish.
- Pour the sauce over the crepes and bake in a preheated oven at 350°F for 15-20 minutes, until heated through.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 26g
Substitutions for ingredients:
- Ground pork or chicken can be substituted for the ground beef.
- Button mushrooms or shiitake mushrooms can be used instead of sliced mushrooms.
Variations:
- Add diced bell peppers or carrots to the filling for extra flavor and nutrition.
- Use a different type of cheese, such as feta or cheddar, to top the crepes before baking.
- Make a vegetarian version by using a filling of sautéed spinach, ricotta cheese, and garlic.
Tips and tricks:
- Make sure the crepes are cooked through before filling them to prevent them from tearing.
- Use a non-stick skillet to make the crepes easier to flip.
- Let the crepes cool slightly before filling them to prevent the filling from melting the crepes.
Storage instructions:
- Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the crepes in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Garnish the crepes with chopped parsley or chives before serving.
- Serve with a side salad or roasted vegetables for a complete meal.
Garnishes:
- Chopped parsley or chives
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or asparagus
- A green salad with a tangy vinaigrette
Troubleshooting advice:
- If the crepes tear when flipping, try using a thinner batter or reducing the heat of the skillet.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Hortobágyi palacsinta is a traditional Hungarian dish that originated in the Hortobágy region of the country. It is a savory crepe filled with a mixture of ground meat, onions, and spices, and topped with a sour cream sauce.
Flavor profiles:
- The crepes are tender and slightly sweet, while the filling is savory and rich with the flavors of beef, mushrooms, and paprika. The sour cream sauce adds a tangy note to the dish.
Serving suggestions:
- Serve the crepes hot, straight from the oven, for maximum flavor and texture.
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Region: Hungarian