Hortobagy crepe

Okay, actually it is not even crepes, but not pancake either. Let’s call it palacsinta (pronounce as palachinta). All the ancient sedentary cultures had their own flat bread, and crepe has the same origin as well. Its name is originated from the Latin placenta, but I doubt it’d sound quite appetising, to be honest. Nonetheless, since the Balkans got romanized, in Balkan Latin (basically Romanian) they called it placinta, and from here Hungarians turned into palacsinta, as Hungarian cannot stand two consonants after each other. And then from Hungarian it traveled to all the surrounding Slavic and German countries. Of course, the recipe is quite new, and I am pretty sure it has its equivalent in various national tastes.

Originally, the recipe is quite heavy, greasy, and we can call it unhealthy with a little euphemism. It contains super processed flour, high saturated fat meat, as well as high saturated fat dairy, hence it is absolutely unsuitable even for bulking, and for cheat meal I’d just go with some good classic Neapolitan margherita, not this. …but! If we perform some slight modifications, we will get a dish that is even suitable for cutting, and for bulking it is pure perfection!

Video is coming in spring or summer!

Ingredients:

• whole grain oat flour or just ground oat flakes
• milk (preferably not high-fat)
• eggs
• baking powder
• extra virgin olive oil (for the dough and additional fats)
• salt, pepper
• olive oil
• onions
• minced lean pork/beef/chicken/turkey
• sweet paprika powder
• hot paprika powder
• tomatoes and raw paprika
• sour cream (low fat, 10-14%)
• parsley for garnish

Method:

• mix the oat flour with eggs, milk, salt, baking powder and extra virgin olive oil
• let it rest (cover it if you don’t want it to dry out)
• heat up the pan
• olive oil
• saute the diced onions
• add the meat
• cook it until brown
• add the salt, pepper, sweet paprika powder, hot paprika powder
• stir
• add the finely chopped tomatoes and paprikas
• simmer for 20-30 mins (covered)
• start pre-heating the oven to 200C
• in the meantime prepare the crepes
• mix a little flour or corn starch in the sour cream
• add sour cream and the additional extra virgin olive oil to the meat, simmer until boiling
• take some big spoon with holes, and fill the crepes with the meaty veggie mix, then pack them
• place them delicately into a relatively deep baking tray, and pour in the remaining liquid
• put into the pre-heated oven
• bake until the top looks appetizingly golden, and the juice is bubbling like hell
• place it on your plate, pour on it some sauce, and garnish it with some freshly chopped parsley

Tips:

• if you need more carbs, then you can make smaller and bigger crepe, and then fill the small one with a little meaty mix, pack it, then spread some meat on the big one, and place the small one on it

Bon appetit!