Crepes aren’t standard just for the French. They’re actually a Croatian favorite and something many a local has grown up on. They’re usually filled with jam or nutella. A more unusual twist would be sprinkling lemon juice and sugar onto your crepe (palacinke, in Croatian) before rolling it up to be eaten. For a salty variation which can double as a meal, not just dessert, try this recipe below.
For the crepes:
2 dl milk
12 g of flour
2 grams of sugar
A pinch of salt
A pinch of sugar
For the filling:
25 dg cottage cheese
2.5 dl cream
8 dg sugar
1 packet of vanilla sugar
5 dg raisins
Make the crepes by beating the eggs, add a pinch of salt and a pinch of sugar, add a dash of milk, blend, add a few tablespoons of flour, blend, add more milk, blend. Continue adding bit by bit, alternating milk and flour, before finally adding just milk to thin the mixture, blending until you get the consistency you want. When doing this, make sure your batter is neither too yellow (it will taste eggy) or too white (it won’t stick) when you’re done.
Fry on a Teflon pan on a few drops of oil. Add salt or sugar as needed after tasting first egg.
Make the filling by mixing all the ingredients above. Grease the baking mold with butter then place on it a row of crepes, followed by a row of the filling, alternating until you use up all the ingredients. Finish with a crepe on top.
Pour cream on top and bake for 20 to 30 minutes at 180C°. Remove from oven, cut into desired shape. Sprinkle powdered sugar on to if you like.
Tip: add just a splash of mineral or the tiniest bit of lemon zest to your batter for that extra something.
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