Hortobagyi palacsinta (meat filled pancakes Hortobagy style) Serving Size - 1 Prepared By - Tracy & Russ Recipe Rating
			Stuffing: 2 medium onions, finely chopped 2 tablespoons vegetable oil 2 teaspoons paprika 1/4 cup water 1 pound ground chicken 1 green pepper, chopped 1 medium tomato, chopped 1 cup sour cream 3 tablespoons flour 1/2 cup heavy cream Salt Crepes: 1 cup all purpose flour 2 eggs 1/2 cup milk 1/2 cup water Dash salt 2 tablespoon butter, melted
			Heat oil in a large saucepan and sauté onions until golden brown. Remove the pan from the burner and sprinkle with the paprika, blending thoroughly. Add a small amount of water and season with salt. Cover the pan and cook a few minutes. Add the ground chicken to the pot and brown, adding more water if it becomes too dry. Add the peppers and tomatoes and cook until the meat is done. Remove the meat from the pot, leaving the sauce. Combine the sour cream and flour into a smooth paste and add to the sauce. Add the heavy cream and simmer for a few minutes. Put the sauce through a fine sieve. Combine the ground meat with enough sauce to make a soft, spreadable mixture and set the remaining sauce aside, keeping warm. Add more salt if desired. To make the crepes, whisk together the flour and eggs, gradually add the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Pour about ¼ cup of the batter in a lightly oiled, small frying pan over medium heat for about 2 minutes, until the bottom is light brown. Spread the meat paste on each crepe, fold the two edges over the filling and roll up. Arrange the crepes on a platter and pour the remaining sauce over them.