Set out a scale and the equipment for Hortobagyi crepes. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, egg, whole milk, chicken thigh, sweet paprika, sour cream, yellow onion, red bell pepper, kosher salt, olive oil, kimchi. Hortobagyi crepes is cooked in Hortobagy as its own plate, not as a copy of a restaurant menu. Cook chicken in paprika and onion, chop it, and roll it in thin crepes with a sour-cream sauce. Amounts are for 4 from foods this library can count.
