Recipe Instructions:
Ingredients:
• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 eggs
• Pinch of salt
• Butter or oil for frying
For the filling:
• 1 lb ground veal or chicken
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp sweet Hungarian paprika
• 1 cup chicken broth
• 1/2 cup sour cream
• Salt and pepper to taste
Instructions:
1. In a bowl, whisk together flour, milk, eggs, and salt until smooth to make crepe batter.
2. Heat a small non-stick skillet over medium heat and lightly grease with butter or oil.
3. Pour a small ladleful of batter into the skillet, swirl to coat the bottom evenly.
4. Cook for about 1-2 minutes until edges start to lift and bottom is golden brown. Flip and cook the other side briefly. Repeat with remaining batter to make 8-10 crepes.
5. In a separate skillet, cook ground veal or chicken with chopped onion and minced garlic until meat is browned and onions are soft.
6. Stir in sweet Hungarian paprika and cook for 1 minute until fragrant.
7. Pour in chicken broth and simmer until liquid is reduced.
8. Remove from heat and stir in sour cream. Season with salt and pepper.
9. Spoon filling into the center of each crepe, fold over to enclose filling.
10. Serve hot, topped with additional paprika-infused sour cream sauce.
