Hortobágyi Palacsinta (Hungarian Stuffed Pancakes)

Ingredients (serves 4):

For the pancakes:

• 250 g (2 cups) all-purpose flour
• 2 eggs
• 500 ml (2 cups) milk
• Pinch of salt
• Oil for frying

For the filling:

• 300 g (10 oz) cooked chicken (or veal/pork), finely chopped
• 1 onion, chopped
• 2 tbsp oil
• 1 tsp paprika
• 100 ml (½ cup) broth
• Salt and pepper to taste

For the sauce:

• 200 ml (¾ cup) sour cream
• 1 tbsp flour
• 1 tsp paprika

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Instructions:

1. Make the pancakes:
   • Mix flour, eggs, milk, and salt into a smooth batter.
   • Cook thin pancakes in a lightly oiled pan. Set aside.
2. Prepare the filling:
   • Sauté onion in oil until soft. Remove from heat and stir in paprika.
   • Add chopped meat and a little broth. Season and cook briefly.
3. Fill the pancakes:
   • Place filling on each pancake, roll or fold into parcels.
4. Prepare the sauce:
   • Mix sour cream with flour and paprika. Add a little broth to make a smooth sauce.
5. Bake:
   • Place filled pancakes in a baking dish, pour sauce over.
   • Bake at 180 °C (350 °F) for 15–20 minutes.
6. Serve:
   • Serve hot with extra sour cream if desired.