Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Hungarian Veal Stuffed Crepes Recipe



“We call these hortobagyi palacsinta. They are a kind of pancake filled with veal, a tradition with the shepherds in the lowlands of Hungary.” ~Aunt Eva explaining to Paul in The Historian

Preparation: 1.5 hours | Cook: 30 minutes | Serves:  6-8

tomatoes, cucumbers, crepe recipes

Ingredients

Crepes (palacsinta)

  • 3 eggs
  • 1 1/3 cups milk
  • 1/3 cup club soda
  • 1/2 teaspoon salt
  • 1 1/4 cups flour
  • 2 tablespoons butter, in all

Veal Filling

  • 1 tablespoon olive oil
  • 1 pound veal cutlets
  • 1 small onion, finely chopped
  • 1 tablespoon Hungarian sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon flour
  • 2 cups sour cream

Instructions

Crepes

  1. Preheat oven to 350 degrees F.
  2. Whisk the eggs, milk, and club soda together until smooth.  Slowly whisk in salt and flour until well combined.
  3. Heat 1 teaspoon of the butter over medium-high heat in 7.5-8″ non-stick skillet.  Add enough crepe batter to thinly coat bottom of skillet and quickly rotate skillet to distribute batter evenly over the bottom of pan.  Cook for about 1 1/2 minutes until the crepe comes away from the pan when gently shaken.  Turn over the crepe and cook until other side is lightly browned.  Remove from skillet and repeat with remaining butter and batter.
  4. Note:  if crepes break about while cooking, add a bit more flour to the batter;  if batter is too thick, add a bit more milk.  Stir batter before making each crepe.   Set crepes aside, while preparing veal filling.

Veal Filling

  1. Cut the veal into small cubes.
  2. Heat olive oil in skillet over medium-high heat in large skillet.  Add onions and cook until translucent.  Add the veal cubes and cook for 3 minutes, stirring constantly.  Add paprika, salt and pepper.  Reduce heat to low, cover skillet and cook meat until tender, about 30 minutes.
  3. Carefully remove veal cubes from skillet and place on large plate.  Reserve the juices in the skillet.  With a fork, crush the veal and set aside.
  4. In a small bowl, combine the flour and 1 tablespoon of the sour cream until smooth.  Heat the skillet with reserved juices over medium heat.  Whisk flour/sour cream mixture into the reserved juices in the skillet and bring to boil.  Whisk in the remaining sour cream and stir sauce until thoroughly combined.  Remove from heat.
  5. Stir in about 1/2 cup of the sour cream sauce to the crushed meat, to hold the veal together.
  6. Spread about 1/3 – 1/2 cup of veal filling on each crepe.  Roll up each filled crepe and place in 3-quart baking dish.  Spread remaining sour cream sauce over top of crepes and bake for 30 minutes.



Copyright © 2017 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: main dishes  Tags: ,  


Feel free to add your ideas, comments or book review below.

Comments:

Image Uploader

Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.