Meat-filled Crepes

(Hortobágyi Húsos Palacsinta)

Hungary
Lois Craven

Crepes:
1 cup flour
2 eggs
1 tablespoon cooking oil
1/4 teaspoon salt
1 1/2 cups milk

Mix all ingredients until smooth.  Preheat oven to 350°F.  Heat a lightly greased 6-inch skillet.  Remove from heat and add 2 tablespoons of the crepe batter, moving the pan to get the batter to spread out over the entire bottom of the skillet.  Return to heat, brown on one side only.  Continue until all batter is used.

Filling:
2 ounces smoked bacon, diced
1 large onion, finely chopped
1 teaspoon paprika, medium or mild
14 ounces veal or lean pork, cut in medium-sized cubes
1 red or yellow pepper, chopped
Salt to taste
1 tablespoon flour
1 cup sour cream

Cook bacon until fat is transparent.   Add onion and cook until transparent.  Add paprika and meat, fry over high heat, stirring constantly.  Reduce heat and add pepper, tomato and salt.  Cover and cook until tender.  Remove meat from pan and chop into very small pieces.  Mix flour with sour cream then add to the sauce and bring to a boil.  Add enough of the sauce to the meat to make a filling that spreads easily.  Use this to fill crepes.  Place filled crepes in a baking pan.  Pour remaining sauce over the top of the crepes.  Place in oven and heat until hot.  Remove and decorate with parsley.  Serve immediately with sour cream as a dip.

Makes 1 dozen.

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