Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 1/4 cups (300ml) milk
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 tablespoons (30ml) vegetable oil, plus more for cooking
  • Optional: a splash (1/2 tsp) of carbonated water for fluffier texture.
  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, finely chopped
  • 1.5 lbs (680g) ground beef (preferably chuck or a similar cut with some fat)
  • 2 tablespoons Hungarian sweet paprika
  • 1 teaspoon Hungarian hot paprika (optional, adjust to taste)
  • 1 teaspoon ground caraway seeds
  • 1/2 teaspoon marjoram
  • 1 cup (240ml) beef broth
  • 1 large tomato, finely chopped (or 1/2 can diced tomatoes, drained)
  • 1 green bell pepper, finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) sour cream
  • 1 tablespoon all-purpose flour (for thickening the sour cream)
  • Optional: A squeeze of lemon juice for brightness.

Instructions:

  1. Make the Crepe Batter: Whisk together flour, milk, eggs, salt, and oil until smooth. Rest for at least 30 minutes.
  2. Cook the Crepes: Heat a lightly oiled crepe pan or skillet over medium heat. Pour a thin layer of batter onto the pan, swirl to coat, and cook until golden brown on both sides. Stack cooked crepes on a plate.
  3. Prepare the Beef Filling: Heat oil in a large saucepan or Dutch oven. Sauté onion until softened. Add ground beef and cook, breaking it up, until browned.
  4. Add Spices and Liquids: Stir in paprika, caraway seeds, marjoram, salt, and pepper. Add tomato, bell pepper and beef broth and simmer until the beef is tender and the sauce has thickened (about 45 minutes). Taste and adjust seasonings.
  5. Prepare the Sour Cream Sauce: In a small bowl, whisk together sour cream and flour until smooth. You can add a squeeze of lemon juice here.
  6. Assemble the Pancakes: Place a spoonful of beef filling onto each crepe. Roll the crepe up tightly like a cigar, or fold them into triangles (quarter folds).
  7. Bake the Pancakes: Arrange the filled crepes in a lightly greased baking dish. Spread the sour cream sauce evenly over the crepes.
  8. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.