Skip to content

Meat, European

Hortobágy pancakes with salad

Hortobágy pancakes are savory Hungarian crepes filled with a paprika chicken stew, topped with cream and melted cheese. This recipe serves 4, takes 70 minutes, and is rated medium difficulty, at about €2.90 per person. The key is making the pancakes thick enough to hold the filling and never boiling the sauce once the cream goes in.

Tonight, Hortobágy pancakes, a classic Hungarian dish, filled with a paprika chicken stew and topped with a creamy sauce.

Hortobágy pancakes with salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.90
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under a thin pancake hides a tender chicken stew, warmed up with sweet paprika and softened with sour cream. The dish goes under the broiler for a few minutes so the cheese melts and the sauce coats every bite. It's comforting without being heavy, with a flavor that stands out from your usual weeknight dinners.

This is the kind of meal Mon Chou suggests when you want something a bit more involved, on an evening when you have some time, or for a family Sunday. Kids like the soft chicken filling and the rolled up pancake shape, and you can make the filling ahead to keep the evening easier.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 200 g
  • Sweet paprikaoften in the pantry 1.5 tbsp
  • Chicken brothoften in the pantry 20 cl
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 40 cl
  • Heavy sour cream 20 cl
  • Shredded Swiss cheese 50 g

Butcher

  • Chicken breasts 500 g

Fruits and vegetables

  • Onion 1
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Whisk together the flour, eggs, milk, and a pinch of salt, let the batter rest, then cook thin pancakes in an oiled skillet. 20 min

    Resting the batter makes the pancakes more elastic and easier to flip.

  2. Soften the onion in the oil, add the chicken cut into small dice, the salt and pepper, and let it cook. 12 min

    Cut the chicken into very small pieces, the filling holds together better.

  3. Off the heat, stir in the paprika, return to the heat with the broth and let it reduce, then add half of the cream. 8 min

    Don't heat the sauce again after adding the cream so it doesn't split.

  4. Fill each pancake with the chicken mixture, roll it up and place them in a baking dish, then top with the remaining cream, sprinkle with Swiss cheese, and bake at 190 degrees. 15 min

    Pour the cream in an even stream so it covers all the pancakes.

  5. Serve with the seasoned green salad.

    A tangy vinaigrette cuts through the richness of the pancakes.

Our tips to get it right

  • Let the pancake batter rest in the fridge for at least 30 minutes, it becomes easier to work with and the pancakes tear less when rolled.
  • Dice the chicken really small and even, the filling holds together better once the pancake is rolled.
  • Taste the sauce before topping the pancakes, sweet paprika varies in strength from one brand to another.

The variations

  • Swap the chicken for mushrooms with a bit of smoked paprika for an equally creamy vegetarian version.
  • Use turkey instead of chicken, it cooks fast and holds the filling just as well.
  • For a quicker version, buy ready made crepes and focus your time on the filling and sauce.

What to serve it with

  • Green salad with vinaigrette to cut the richness
  • A light soup to start
  • Sparkling water with lemon

Storage

The filled pancakes keep for 2 days in the fridge in a sealed container. They freeze well before baking, as long as you thaw them fully before reheating. Reheat in the oven at 180 degrees for about 15 minutes so the sauce stays creamy.

Questions about this dish

Can you make Hortobágy pancakes ahead of time?

Yes, you can make the pancakes and the filling a day ahead and keep them separately in the fridge. On the day, just fill, top with cream, and bake.

Can you replace the heavy sour cream?

You can use full fat liquid cream instead, the sauce will just be a bit less thick. Avoid light creams, they separate more easily when heated.

Why should you stop heating once the cream is added?

Heavy sour cream can split and turn grainy if it gets too hot. Just stir it in off the heat or on very low heat to keep the sauce smooth.

How do you know if the pancakes are thick enough to roll?

A Hortobágy pancake should be a bit thicker than a classic dessert crepe, enough to hold the filling without tearing. If it tears easily when you lift it, add a little more flour to the remaining batter.

How long does it take to make Hortobágy pancakes filled with chicken and paprika, served with a salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Hortobágy pancakes filled with chicken and paprika, served with a salad?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Hortobágy pancakes filled with chicken and paprika, served with a salad cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with cream

See all