Hortobágyi Palacsinta are savory stuffed crepes from Hungary. Meat is sauteed with onions, tomatoes, paprika, and sour cream to form a stew (Pörkölt). The sauce is drained from the meat before it is wrapped in the crepes. Flour and sour cream are whisked into the remaining sauce, poured over the filled crepes, and baked until bubbly.
I used ground veal, but I have also seen recipes use chicken, pork, or beef (mostly common are veal and chicken). Most stuffed crepes I have tried have been sweet, so it was nice to sample a savory version. We all loved the flavor of the paprika and sour cream. This recipe made plenty for leftovers. For less food, the ingredients can easily be halved.
For the crepes, adjust the temperature of the skillet between medium and medium-low as needed. They should be just barely golden. When adding the batter, tilt the pan quickly in a circular motion to make the crepe as thin as possible.