Hortobagy Pancakes

Soft crepes stuffed with either chicken or a vegetarian protein (like paneer) and served with a creamy sauce. These 'pancakes' are very vocally claimed to be a Hungarian creation from the 1950s and can be served at breakfast with a hot cup of strong coffee or at lunch. Its really easy and uses a handful of ingredients. Its also a very creamy and rich dish. I had these at the winter wonderland christmas market at Hyde Park, and spent many hours of the next week googling away to figure out its name.

The total preparation time is around 30 minutes and the cooking time is around 30 minutes.

Ingredients

Crepe

• 1 1/2 cups plain white flour
• 2 cups milk
• 1/2 cup carbonated water
• 1 tsp salt
• 1 egg
• 3 tsp sugar

Filling

• 300g boneless chicken filets, sliced (I used thigh, but you can use any cut)
• 1 cup water
• 1 tbsp oil
• 1tbsp plain white flour
• 3 tbsp fresh cream
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 3 tsp sweet paprika
• salt and pepper to taste

Method

Crepe

1. Mix all of the ingredients together to create a smooth batter. In case you dont have carbonated water, just add 1/2 tsp baking powder to the mix. Set it aside for a hour.
2. Heat a flat pan on medium high heat, and oil its surface lightly.
3. Add a ladleful of the batter to the hot pan and turn the pan to spread the batter out.
4. Let is cook for a few minutes, until lightly brown.
5. Turn over and let it cook for a minute.
6. Take off the heat and set aside to cool.

Filling

1. Heat the oil and fry the onions until translucent. 
2. Add the tomatoes and let it cook down on high heat till it softens.
3. Add the chicken slices, paprika and pepper and let it cook for 3 minutes.
4. Add some water and salt to taste and cook covered till the chicken slices are completely cooked through.
5. Beat the cream lightly with the flour to create a smooth mixture. Add a little milk if the mixture is too thick.
6. Reduce the heat and add the cream mixture and let it infuse on low heat for 3 minutes.

Pancakes

1. Grease an oven proof tray and pre-heat the oven at 180 degrees centigrade.
2. Take a crepe, add some of the chicken slices in the centre and bring the sides in to create a thick roll. Tuck the sides in and place fold side down in the oven proof tray.
3. Keep the stuffed pancakes close in together to prevent them from unravelling.
4. Take the leftover cream sauce from the filling and spread it over the pancakes.
5. Place in the oven for 10 minutes, and serve up right after.
6. These pancakes can be served either as it is, or with a cream sauce, made by heating, on a low heat, 2 tbsp cream with paprika and salt, poured over.