Hortobágyi palacsinta

Hortobágyi palacsinta is a delectable Hungarian dish that features savory crêpes filled with a flavorful meat mixture. Typically, the filling is made from minced meat cooked with onions and spices, akin to the Hungarian pörkölt or paprikás. Various types of meat can be used for the filling, such as veal, veal with mushrooms, chicken, or even Hungarian sausage.

Once the crêpes are filled with this delightful meat mixture, they are baked in the oven with a rich paprika and sour cream (tejföl) sauce, then garnished with fresh parsley for an extra touch of flavor. In Hungary, these filled crêpes can be rolled up or folded in half and then rolled again from the shorter side. They are often served stacked with the sauce generously poured over them.

Interestingly, despite its name, Hortobágyi palacsinta does not originate from the Hortobágy National Park region in the Great Hungarian Plain. It was, in fact, created for the 1958 Brussels World Fair. However, similar recipes can be found in Hungarian cookbooks from the 1930s. The name "Hortobágyi palacsinta" was likely chosen as a clever marketing strategy rather than a reflection of the dish's actual origin.