Hortobagy Pancakes

For the Hortobagy pancakes, dice the onion, fry in oil until light brown, add the chicken breast cut into cubes, season with pepper, mustard, salt and the sweet paprika and extinguish with white wine.

Pour in 125 ml of crème legere and ¼ liter of chicken soup and simmer gently until the liquid is reduced by half.

For the sauce, puree the red peppers, boil briefly with the remaining creme legere, salt, pepper.

Meanwhile, prepare classic pancakes according to the following recipe. Link for pancake recipe

Fill the pancakes with chicken ragout, arrange in soup plates and pour the fresh paprika sauce. Finish the hortobagy pancakes with a klex of sour cream.

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