Gluten-Free "Hortobágyi Crepes"

Chicken Paprikash:

Ingredients:

• 950 g Chicken leg

• 500 g Onion

• 2 pc Sweet Pepper

• 2 pc Tomato

• Paprika Powder

• Salt

• Duck Fat 

Method:

Finely chop the onion and sauté it in duck fat until translucent. Add the garlic, diced tomatoes, and peppers. Sauté the mixture until it releases the juice. Deglaze with a bit of water or stock and cook it down until the fat separates. Then deglaze again with a little liquid and cook it down once more. Repeat this process until the base is homogeneous and creamy, add the previously seared chicken thighs and mix them into the base. Remove from the heat and stir in the paprika powders, then add water or stock—just enough to cover the meat. Season with salt and simmer until the meat is cooked. Add more liquid, again just enough to cover if needed. This technique is known as stepwise braising.

 

Sweet Pepper Sauce:

Ingredients:

• Stew Base

• 100 g Sour Cream

• 100 g Cream

• Salt

• Black Pepper

Method:

Remove the meat from the stew and blend the base with a hand blender until smooth and silky. Strain it, then bring it to a boil while stirring continuously with the sour cream and heavy cream. Season with salt and pepper.

 

Crepes Filling:

Ingredients:

• Sweet Pepper Sauce

• Meat of the stew

• Salt

• Sour Cream

Method:

Tear the cooked chicken thighs off the bone, then chop them up. Place them in a mixing bowl and mix with the paprika sauce and sour cream until you get a creamy, not overly saucy filling. Season with salt if it needs.

 

 

Gluten-Free Crepes:

Ingredients:

• 200 g Milk

• 250 g Sparkling Water

• 250 g Rice Flour

• 50 g Buckwheat

• 3 pc Eggs

Method:

Prepare the crépes batter as usual, then bake thin crépes in a hot, oiled pan. It's recommended to cover them, as they dry out more easily than regular crépes.