Dec 12 Hungarian Crêpes Stuffed with Veal & Mushrooms in a Paprika Sour Cream Sauce

Ingredients

• Crêpes

  • 2 eggs
  • 1/2 cup (125 mL) whole milk
  • 1/2 cup (125 mL) soda water
  • Pinch of salt
  • 3/4 cup (175 mL) flour

• Filling

  • 1 tbsp (15 mL) canola oil
  • 1 large onion, diced
  • 8 oz (250 g) sliced cremini mushrooms
  • 1 lb (500 g) ground veal
  • 2 tsp (10 mL) smoked paprika
  • Kosher salt and freshly ground pepper
  • 3 tbsp (45 mL) sour cream
  • Salt and pepper
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) beef stock

• Sauce

  • 3/4 cup (175 mL) sour cream
  • 1 1/2 cups (375 mL)
  • 2 tbsp (30 mL) cornstarch
  • 2 tsp (10 mL) Hungarian paprika
  • Freshly minced parsley

Directions

Crêpes:
Combine the eggs, milk, soda and salt in a mixing bowl and whisk to combine. Add flour and whisk until smooth.
Heat a nonstick skillet set over medium heat; add a drop of canola oil to the pan and swirl to coat. Add a ladleful of the batter to the pan, quickly rotating the pan to distribute the batter evenly. Cook for 1 minute then flip and cook the other side. Remove from pan; keep crêpes warm and repeat with remaining batter. If the crêpe broke, add more flour to the batter and if too thick, add more milk. Each time youâ��re about to make a crêpe, make sure to stir the batter before to keep the ingredients from settling.

Filling:
Heat oil in a skillet set over medium high heat. Add onions to pan and sauté until lightly browned. Add mushrooms to pan and sauté until lightly browned, about 5 minutes. Add veal and cook until no longer pink. Season mixture with smoked paprika and salt and pepper. Combine beef stock and cornstarch in a saucepan, whisking to mix. Bring to a boil, then reduce heat to a simmer, stirring often, until thickened. Stir in sour cream, mixing well. Add to veal and mushroom mixture, stirring to combine. Keep mixture warm.

Paprika Sour Cream Sauce:
In a small saucepot, combine cornstarch with beef stock, whisking to mix. Bring to a boil and cook until thickened. Remove from heat and let cool slightly; add sour cream and paprika, stirring to mix. Keep mixture warm.

To Assemble:
Fill each crêpe with roughly 1/2 cup (125 mL) of Filling. Tuck in the edges of the crêpe and tightly roll up. Repeat with remaining Filling and Crêpes. Place 2 crêpes, seam side down, in the centre of a plate and spoon the Paprika Sour Cream Sauce over and around the crêpe. Top with parsley and serve immediately.

Serves 2

Credit: Brie Delacruz