The history of this dish is contrary to what most people believe. Some think it originated from the Hortobágy region of the Great Hungarian Plain but that's not true. It was actually invented for the 1958 Brussels World Fair. However some Hungarian recipe books already featured a similar recipe in the 1930s. The name of the food is simply a marketing trick.
I'm personally glad they invented it..for whatever purpose. :)
- 2 tbsp extra virgin olive oil
- ¼ cup onions, diced
- ½ lb. cubed veal (or chicken)
- 2 small tomatoes, diced
- ½ cup water
- 2 tsp paprika
- Salt & Pepper to taste
- 2 eggs
- ½ cup flour
- ½ cup milk
- Sauce from the pörkölt
- ½ cup sour cream
- ⅛ cup flour
Put the eggs, flour and milk in a bowl and whisk until you get a smooth batter. Don't over whisk.
Take a non stick frying pan and add 1¼ tsp of oil and heat. Add a ladle of batter by swirling the pan so the batter coats the base of the pan. You want to make the coating thin (about 1.5 mm – 0.06 inch thick). When you see the edges slightly dry and curling, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside on a plate. Using all your batter, make a stack of crêpes.
Using a food processor, blend the chicken stew and with a spoon, place in the middle of the crêpes and fold them up like burritos. Spray an oven proof dish with cooking spray or oil and place the filled crêpes in it. Keep it aside.
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