Crepes filled with Chicken Paprikash - Hortobagyi Palacsinta

Ingredients for Crepes:

1 egg

150 g flour

300 ml milk

100 ml sparkling water (regular water is good if you don’t have sparkling water)

¼ tsp salt

1 tsp sugar

Ingredients for Chicken Paprikash:
 

500 g chicken breast, boneless – cut in bite size pieces

1tablespoon oil

1 large red onion, chopped

2 teaspoon  Hungarian paprika

Salt

Black pepper

1 medium tomato

1 pepper

1 tablespoon flour

1 cup sour cream

Directions:

Crepes

Mix 1 egg, sugar, salt, half the milk and the flour together, then slowly add and mix the rest of the milk and the water, until mixture is smooth.

Pour a teaspoon vegetable oil in a non-stick pan and heat it.

Pour or scoop the batter in the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook over medium high heat until lightly browned, turn and cook other side.

Chicken Paprikash (filling for 6 crepes)

Add oil into a large skillet and sauté chopped onion just until tender, but not brown. Take it off the stove, then add the paprika, salt, pepper and chicken breast pieces, stirring to coat meat with onion and paprika mixture (if you don`t remove pan from the stove, paprika might burn and turn bitter). As you put it back on the stove, add 2 cups of water, put the whole pepper and whole tomato in the pan and bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. If needed, add more water.

When water is reduced and chicken is cooked, take the tomato and pepper out; mix flour with sour cream, and add it to the chicken. Mix together well, and cook for 3 more minutes.

Preheat oven to 350F - 180C.

Fill pancakes with the chicken paprikash, roll them up or make little squares and place them by each other in a casserole. Pour the onion-paprika-sour cream mixture that remained in the pan, on top of the pancakes, and place in the oven for 15-20 minutes.

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