Ingredients

  • 4 crepes

For the filling:

  • 200 g of chicken breast
  • 1 onion
  • Paprika powder – to taste
  • Salt and pepper – to taste

For the sauce:

  • 50 g of smoked bacon
  • 100 g of mushrooms
  • 1 tablespoon of all-purpose flour
  • 20 g of sour cream
  • Paprika powder – to taste
  • Salt and pepper – to taste

For the coating:

  • Classic 1600 Ditrói breadcrumbs
  • 2 eggs
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Classic 1600
  • Cooking time
    75 min
  • Skill level
    Doable
  • Linked product
    Classic 1600

Make the filling: finely chop the onion and sauté it in a little oil. Add the diced chicken breast and cook it together with a splash of water until the meat is done. Season with salt, pepper, and paprika powder to taste. If you want a thicker, spoonable texture for stuffing, you can stir in a bit of flour at the end so it binds together.

Make the Bakony-style sauce: chop the smoked bacon and fry it until it releases its fat. Add the chopped mushrooms. Season with salt, pepper, and paprika, and cook for a few minutes until the mushrooms are tender. Stir in the flour and the sour cream, and cook until smooth and creamy. Fill each crepe with the prepared meat filling and fold into a square parcel.

Prepare the coating: place the flour and the breadcrumbs in separate bowls or plates, beat the eggs in another bowl, and heat the oil in a frying pan to about 180°C (you can check with a kitchen thermometer).
Dip each filled crepe first in the flour, then in the beaten egg, and finally in the Ditrói breadcrumbs, coating evenly. Fry in the hot oil until golden brown and crisp on the outside.
Serve the breaded, stuffed crepes with the warm Bakony-style sauce on top or on the side.

Enjoy!