CREPES HORTOBAGY STYLE

Pensacola_Cooks_Crepes_BIG

 

PENSACOLA COOKS
NICK FARKAS
 

Crepes:
2 eggs
1 ½ cups all-purpose flour
½ tsp. salt
2 cups milk
½ tsp. baking powder
Butter or stick margarine or shortening for cookin

Beat the eggs lightly with a fork in a bowl. Add flour, salt, and milk; blend together. Stir in baking powder and let rest for 10 minutes. Lightly oil pan. Pour in ladle of batter. Shake pan and fry. When crepe no longer sticks, leave on that side a few seconds and flip to finish crepe.

Chicken Paprikash:
¼ cup vegetable oil
3 medium yellow onions, peeled and finely chopped
3 cloves garlic, crushed and peeled
2 tsp. sweet Hungarian paprika
½ tsp. hot Hungarian paprika
3 fresh or canned plum tomatoes
2 green bell peppers, cored, seeded, and diced
2 tsp. salt
2 chickens (3.5 lbs. each) rinsed, and cut into 4 pieces
½ cup sour cream
2 Tbsp. milk

Heat oil in a large heavy pot over medium gas heat. Add the onions and sauté until golden, about 10 minutes. Reduce heat to medium-low, add garlic, sweet and hot paprikas, tomatoes, green peppers, salt and 1 cup water and stir well. Add chicken, cover, and simmer until tender, about 45 minutes, turning chicken once about halfway through. Remove chicken from pot and set aside. Strain sauce in a fine strainer, pressing down on vegetables to release all liquid. Discard solids. Return sauce to pot, increase heat to medium and simmer until sauce has thickened, 20-30 minutes. When chicken is cool enough to handle, remove and discard skin and bones, keeping breasts and thighs intact. Return chicken to pot, reduce heat to low, and keep warm. Mix sour cream and milk in a small bowl and set aside.
Remove the chicken from the paprikash sauce. Reserve sauce. Separate the paprikash chicken into small pieces by forking or mincing. Spread the filling on the crepes. Fold crepes over filling. Top with sauce and reheat. Garnish with parsley and ground pepper.