Hungarian pancakes with heart
Description
The recipe won't take much time. Hungarian pancakes with heart, which I tried in one of Budapest's restaurants, are very similar to Russian pancakes with various veal offal. However, I managed to figure out a few differences in preparation, which I'd like to share with you. I should mention right away that pancakes with heart are an acquired taste—if you don't like heart, you might not enjoy this dish. Good luck. Serve hot.
Instructions
- 1
Step 1
Cut the heart into large pieces and boil in cold water until cooked, adding pepper and bay leaf. Then remove the heart from the broth, but do not discard the broth—it will be used later.
- 2
Step 2
Boiled heart now needs to be passed through a meat grinder or chopped using a blender, but the first option is better. Mix the boiled heart with finely chopped onion sautéed in oil.
- 3
Step 3
Place the pan with heart and onion over heat, pour in half a cup of broth, and simmer until the broth has evaporated.
- 4
Step 4
Mix all the ingredients for making pancakes (milk, flour, salt, eggs, butter) until smooth. Cook the pancakes from the resulting batter.
- 5
Step 5
We wrap the filling in each pancake. I usually fold it into a square, although you can do it any way you like.
- 6
Step 6
Fry the already rolled crepes on the pan for a little longer. Done! Serve with sour cream.