HORTOBÁGYI PALACSINTA ( Hungarian Crepes)

🇭🇺 HORTOBÁGYI PALACSINTA made vegan 🍃🇭🇺 Ep. 15 Hungary 🇭🇺These are super tasty savoury crepes from Hungary. I’ve used mushrooms instead of meat, but feel free to add either vegan sausage, chicken or ground beef as well! 👩‍🍳INGREDIENTS (makes 7/8 crepes) Crepes 1 cup flour 2 cups soy milk A pinch of turmeric 1 tbsp oil A pinch of salt Filling Olive oil to taste 1 onion 6/7 cherry tomatoes, chopped 1/2 red bell pepper, chopped 300 mushrooms, chopped (any type will workc the best ones are oyster mushrooms) Garnish: parsley Salt and pepper Fresh parsley, chopped 4 tsp paprika Sauce Drained liquid from the mushrooms 200 g soy cream (season with 1 tsp apple cider vinegar) or vegan sour cream if you find it 1/4 cup flour METHOD 1️⃣Sauté onion in olive oil until translucent, then add tomatoes and pepper and cook for 5 minutes. Add mushrooms, salt, pepper and paprika and cook until the change color. Add 2 tbsp of soy cream to the mushrooms and mix to combine. 2️⃣ transfer everything to a sieve and collect the liquid that comes out. 3️⃣Mix the liquid with flour and the rest of the cream to create the sauce. 4️⃣For the crepes, mix flour, turmeric and salt, then add oil and milk until it reaches a creamy and quite liquid consistency. 5️⃣Heat up a pan with some olive oil and remove the excess oil with kitchen paper. Make the crepes, by pouring some of the batter in the pan with a ladle, then turn the pan around the crepe is stretched out thinly. Cook until the top is not wet and flip. Repeat for the rest. 6️⃣Place the filling in the middle of the crepes, close the sides first and then roll the crepe on themselves. Place in a baking dish and cover with the sauce. 7️⃣Bake until the sauce is bubbling, about 15 minutes at 180C.

Unbalanced

% Daily Values based on a 2,000 calorie diet