Make the crepes:
- In a mixing bowl, whisk together the flour, milk, sparkling water, eggs, salt, and oil until smooth.
- Heat a lightly oiled nonstick skillet over medium heat. Pour a ladleful of batter into the skillet, swirling to coat the bottom.
- Cook for about 1-2 minutes per side until golden. Repeat until all batter is used. Set aside.
Prepare the filling:
- Heat the oil in a skillet and sauté the chopped onion until translucent.
- Add the ground meat and cook until browned. Stir in paprika, salt, and pepper.
- Pour in the stock and simmer until the liquid reduces, leaving a moist filling. Remove from heat and stir in sour cream. Reserve some of the cooking liquid for the sauce.
Assemble the palacsinta:
- Spoon a generous amount of filling onto each crepe, fold the sides over, and roll it up like a burrito. Place the filled crepes seam-side down in a greased baking dish.
Make the sauce:
- In a saucepan, whisk the reserved cooking liquid, sour cream, and flour. Cook over low heat until thickened. Adjust seasoning and add paprika for color if desired.
Bake and serve:
- Pour the sauce over the crepes in the baking dish. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
- Serve hot, garnished with a dollop of sour cream or fresh parsley.

For a more authentic touch, use Hungarian sweet paprika for a richer flavor.
You can prepare the crepes and filling ahead of time and assemble them just before baking.

This dish is a true Hungarian comfort food that combines simple ingredients with bold, delicious flavors. Enjoy! 😊