Édes Anna

Hortobágy Meat Pancake

Ingredients (for 4 people):

for the stew:
4 large chicken legs
salt
2 onions
2 fleshy green pepper
4 tbsp oil
1 tbsp ground red paprika
2 small tomatoes
3 tbsp Univer Stew seasoning paste
1 tsp Univer Erős Pista or spicy Red Gold,
1/2 tsp Univer Édes Anna or Red Gold mild
200 ml sour cream
50 ml cooking cream
1 tbsp wheat flour

to apply on the bowl: 20-30 g butter

for the pancake dough:
200 g (10 tbsp) wheat flour
2 eggs
300 ml milk
150 ml soda or mineral water
a pinch of salt
3 tbsp oil

for frying the crepes: 4 tbsp oil

Preparation:

Remove the skin from the meat, cut the chicken legs in half at the joints, sprinkle 1/2 tsp salt on them and put aside. Peel the onions, remove the stem of the pepper, dice them finely and sweat in oil in a saucepan over medium heat for about 3-4 minutes. Add the meat, fry it on both sides until it is white and roast it a little red.
Take off the heat and sprinkle with red paprika, add the chopped tomato, the stew seasoning paste, Erős Pista and Édes Anna. Pour appr. 30 ml water to the mix, season with 1 level tsp salt, and cook it soft on low heat for about 50 min with the lid on.

In the meanwhile whizz ingredients to the dough smooth. Fry regular crepes from it. You will need 12 pieces, put the rest aside.

Strain the stew. Bone the meat and shred it or chop it to fine pieces. Mix it with 1-2 tbsp of stew gravy to moist it. Scoop a large tbsp filling on each crepe, fold them square and sit them in a buttered pyrex.
Make a smooth mix of the sour cream, cooking cream and flour, add it to the stew gravy, cook and stir it for 3-4 minutes until it is dense like a sauce. Sieve it, pour the liquid on the crepes, and warm it in the oven.

Preparation time: 2 hours
One portion: 770 kcal