Hortobágyi palacsinta is a savoury Hungarian crepe, filled with meat . The meat is prepared as a stew; the meat is fried with onions and spices like the pörkölt or the chicken paprikash dish, using veal, veal with mushrooms, chicken, or Hungarian sausage. The crêpes are filled with the stew, tucking in the ends, and are baked in the oven with a paprika and tejföl sauce, then topped with fresh parsley. Popular serving option in Hungary is rolling the filled crêpes up, or folding them into half and rolling them up on the shorter side. The rolled up crêpes then can be stacked on each other with the sauce poured over them.
The dish does not originate from the Hortobágy National Park region of the Great Hungarian Plain and has nothing to do with Hortobágy. It was originally invented for the 1958 Brussels World Fair.