AI-generated photo.
Hungarian · Iconic, Hortobagy · Hungary
Hortobagyi crepes
Also called Hortobágyi palacsinta
Hortobagyi crepes (Hortobágyi palacsinta), a Hortobagy plate from Hungary.
Pai editors’ mark 5 / 5
Plan, list, and collections
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.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
76
Health score
Balanced
Moderate
Richness
Balanced
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 27%
- Carbs 34%
- Fat 39%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 25.6 g of protein in the serving.
Suits · Low sodium
About 436 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour109 kcal
- Chicken thigh109 kcal
- Sour cream59 kcal
- Olive oil31 kcal
- Whole milk30 kcal
- Egg18 kcal
Glycemic load
Estimated glycemic load for this count: 21. The bands come from the ingredient table.
Portion
One serving, as written, is about 379 kcal.
Allergens. Egg, Fish, Gluten, Milk, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 284 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 379 kcal | 19% |
| Protein | 25.6 g | 51% |
| Carbohydrate | 31.9 g | 12% |
| Fiber | 2.4 g | 9% |
| Total sugars | 6 g | 12% |
| Fat | 16.4 g | 21% |
| Saturated fat | 6 g | 30% |
| Cholesterol | 155 mg | 52% |
| Sodium | 436 mg | 19% |
| Potassium | 514 mg | 11% |
| Calcium | 123 mg | 9% |
| Iron | 2.9 mg | 16% |
| Magnesium | 47 mg | 11% |
| Zinc | 2.3 mg | 21% |
| Vitamin A | 156 mcg | 17% |
| Vitamin C | 34.4 mg | 38% |
| Vitamin D | 0.8 mcg | 4% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 9 mcg | 8% |
| Thiamin (B1) | 0.4 mg | 33% |
| Riboflavin (B2) | 0.6 mg | 43% |
| Niacin (B3) | 7.3 mg | 46% |
| Vitamin B6 | 0.6 mg | 37% |
| Folate | 85 mcg | 21% |
| Vitamin B12 | 1 mcg | 41% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- A middle path: useful food, with one or two numbers worth watching.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet
- Scale
- Spatula
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour1 cup120 g
Egg1 egg50 g
Whole milk0.8 cup194 ml- Chicken thigh3 thighs360 g
Sweet paprika2 tsp6 g
Sour cream0.5 cup120 g
Yellow onion1 onion120 g
Red bell pepper1 pepper100 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
Kimchi1 tbsp8 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set 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.
Heat 5 min
AI-generated photo.
2Hortobagyi crepes is cooked in hungary. Also called Hortobágyi palacsinta. Do not crowd the pan. Brown in two batches if the pieces touch.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Hortobagyi crepes, until the edges take a little color. Scrape the browned bits up with the liquid. That fond is the sauce.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Hortobagyi crepes at medium-high heat, pan about 375°F / 190°C. Start checking at 18 minutes. Hortobagyi crepes is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
Sauté 18 min
- 🇭🇺 HungaryEastern Europeicon-hungary-hortobagyi-crepes-step-4
Hortobagyi crepes, step 5
Step 5 · Hortobagyi crepes
5Check the center of Hortobagyi crepes, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇭🇺 HungaryEastern Europeicon-hungary-hortobagyi-crepes-step-5
Hortobagyi crepes, step 6
Step 6 · Rest 5 min
6Rest Hortobagyi crepes for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in hungary, with the sauce or garnish that belongs to it. Film Hortobagyi crepes in this shot order and no other: batter or dough smoothed to the corners; broth poured from a height into a bowl; fish just turning opaque and flaking; a quiet simmer with small bubbles. Slate words for the editor: skillet, lacquer, bloom, nacre, cedar, olive, basket, oven, drizzle, tender.
Rest 5 min
How you know it is done
Hortobagyi crepes is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
If it goes wrong
- Hortobagyi crepes looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Hortobagyi crepes turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Hortobagyi crepes, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Hortobagyi crepes is one of the plates people ask for by name from Hortobagy.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Cook chicken in paprika and onion, chop it, and roll it in thin crepes with a sour-cream sauce.
Allergens in the required list: Egg, Fish, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.