Hungarian chicken stuffed crepes

The holidays took their toll on my blogging schedule, but I'm back!
This recipe is a version of Hortobagyi Husos Palacsinta (Meaty Crepes from Hortobagy), the way we used to eat it at the opposite corner of the country. I've made this countless times without a recipe, and I was too lazy to measure every spice when I made it this break...so the following directions will be approximate.

Ingredients
1.5 pounds of boneless chicken breast (or 2 pounds of chicken thighs)
one medium yellow onion finely chopped
1 tbsp Hungarian paprika
one garlic clove, grated or finely chopped
salt
Piros Arany (a kind of salty, spicy but not sour red pepper paste - you can skip this)
1 cup sour cream
1.5 tbsp flour
2 tbsp vegetable oil
12 medium salty crepes

Preparation
Chop the meat into equal, large chunks. In a pot saute the onions in the oil. When soft, add the garlic, Piros Arany and paprika for 10 seconds (be careful, if burnt paprika will taste bitter). Add the meat and fry until white. Cover with water and bring to a boil. Simmer for 40 minutes.

Mix the flour with the sour cream. Remove the meat pieces into a bowl, set aside. Mix the sour cream and flour into the sauce. This is a good time to taste the sauce and add more salt or spice to taste. Boil it up again, and simmer for 1 minute.

Take two forks and pull the meat chunks into smaller pieces in the bowl. Add some of the sour creamy sauce to make the meat moist. Spice according to taste using salt, paprika, Piros Arany and potentially black pepper.

For the crepes, any basic crepe recipe will do, as long as the batter is smooth and not sweet! The trick to prepare easy-to-flip crepes is allowing the batter to rest for at least one hour before cooking. I will post a crepe recipe here at some point...

Fill the crepes with the meat, scooping equal portions of the filling and spreading it out on the lower two thirds of the crepes. Leave the edges free. Fold in the two sides, then roll up starting at the filled lower portion. Place into a Pyrex dish or metal baking shape.

Pour the sauce on top and bake uncovered until the sauce boils and thickens a bit. Unfortunately I don't have a picture of the finished product...but lets just say it looks much improved compared to the hits I got on a google image search.

This works very well with chicken legs and thighs too, but you will need to remove the skins (can be done when the pieces are cooked).

Bon appetit!