Hortobágyi pancakes reveal themselves when the savoury meat filling appears inside the thin crêpe. The smooth paprika sauce does not hide the stew flavour; it brings it back.
Method, step by step
- Cook the meat into an onion-pepper stew, then lift the meat out and finely chop it.
- Loosen the meat with part of the juice, fill the pancakes and fold them into a package. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Thicken the remaining juice with sour cream, then blend until smooth. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Heat the pancakes in the oven, drizzle with sauce and serve with sour cream. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- The filling should be juicy, but not runny; filter or blend the sauce to make it restaurant smooth.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
