CROATIAN PALAčINKE CREPES
Steps:
- Gather the ingredients.
- In a medium bowl, beat together the eggs and milk until well combined. Mix in the club soda.
- Add the flour and salt and stir with a whisk until only a few lumps of flour remain.
- Cover with plastic wrap and let sit at room temperature for 30 minutes. As the flour is absorbed by the wet ingredients, the batter will smooth out.
- Once rested, stir the batter until smooth (though a few lumps are ok) to prepare for cooking the crepes .
- Heat an 8-inch nonstick crepe pan or skillet. Add 1 of the teaspoon butter and 1 teaspoon of the oil.
- Add about 1/4 cup of batter to the pan, tilting and swirling so it covers most of the bottom of the pan.
- Cook about 2 to 3 minutes or until the bottom is lightly browned. Flip over and brown the second side. Remove to a platter.
- Continue with the cooking process, adding the remaining butter and oil as necessary-probably every third crepe. Stack the cooked crepes to keep warm. Serve and enjoy.
Nutrition Facts : Calories 249 kcal, Carbohydrate 22 g, Cholesterol 128 mg, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, Sodium 335 mg, Sugar 3 g, Fat 14 g, ServingSize 12 crepes (6 servings), UnsaturatedFat 0 g
NORTH CROATIAN FRIED CHICKEN CREPES
This is time consuming meal to prepare it, but at the end it is worth it. You can eat it as a full lunch or even dinner. We usually serve this with Tartar sauce and lettuce. I am not going to submit crepes recipe - just make normal European crepes medium size. If you make more than you need you can freeze them (step just before frying).
Provided by nitko
Categories Lunch/Snacks
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- For the stuffing: sauté finely minced onion until translucent. Cut chicken meat to small pieces and sauté with onion until white and done. Cut pickled cucumbers into small pieces and add into chicken. Add salt, pepper, nutmeg and sauté for 2-5 minutes. Cool it and add sour cream (if you think stuffing is too liquid you can add some breadcrumbs in it, but be careful - not too much.
- Make crepes, approximately 6-8 pieces (2 eggs, 250 ml milk and some flour).
- Put stuffing on each crepe and fold it like cigar. Close the ends folding ends of cigar with finger (push into hole).
- Whisk eggs like you make omelet. Put each "cigar" crepe first into flour, than eggs, and than breadcrumbs (like for Wiener schnitzel).
- Fry them in deep oil until golden on each side. Serve with Tartar sauce and lettuce salad.
Nutrition Facts : Calories 484.3, Fat 21.9, SaturatedFat 11.6, Cholesterol 239.3, Sodium 652.3, Carbohydrate 40.8, Fiber 2.1, Sugar 2.7, Protein 29.4
CAJUN CHICKEN CREPES
This award-winning original recipe is similar in composition to "Bennigan's" Cajun Chicken, though it has a number of significant differences. The crepes were kind of a fortuitious accident that proved very popular, though the recipe can certainly be made without them.
Provided by Larame and Pandi Sp
Categories Chicken Breast
Time 35m
Yield 8-10 Crepes, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Begin by heating cooking oil in a large pot until water pops when sprinkled into it.
- Add chopped peppers and crushed red pepper and cook 2-4 minutes until peppers are slightly tender.
- Whisk in flour, adding slowly to insure prevention of lumps. Mixture should be very very thick at this point.
- Slowly add chicken stock, whisking continuously to prevent lumps, until mixture is about the consistency of gravy, you may have some stock left over (I often use the remainder to replace the water when cooking the rice).
- Add the heavy cream, sour cream, and cheeses and stir until smooth.
- Allow to simmer 15-20 minutes while preparing the rice and crepes.
- Saute the chicken with a bit of salt and pepper.
- Once the rice and crepes are prepared, and the sauce has had time to simmer, season to taste with salt (makes a BIG difference in the level of spiciness of the peppers).
- Serve by laying a bed of rice down the center of a crepe and sprinkling some chicken over the top, then roll up the crepe and drench in the sauce.
Nutrition Facts : Calories 1403.9, Fat 89.4, SaturatedFat 39.3, Cholesterol 225, Sodium 951.5, Carbohydrate 107.1, Fiber 3.3, Sugar 4.3, Protein 42.2
MLINCI (NORTH CROATIAN PASTA)
This is traditional North Croatian pasta, popular only in Zagreb and Zagorje region (north of Zagreb). We eat this for Christmas, Halloween, Easter, St. Martin's day and every time we roast poultry. I recommend using lard, because dough will be much better.
Provided by nitko
Categories European
Time 2h10m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 4
Steps:
- Make dough out of flour, egg, lard salt and some water. Leave it to rest not less than 30 minutes.
- Divide the dough into 8-10 little balls. Make thin surface out of each ball and put them into oven to dry (not more than 100°C).
- They must be dry and light yellow on both sides.
- Before cooking, crush mlinci into small parts (10 cm) and put them into salt boiling water.
- They should become soft very quickly, and when so, remove them with hollow spoon and put into hot poultry fat (from duck or turkey or chicken).
- Now fry them until all water evaporates and fat cover the pasta. Serve hot with roasted duck, turkey or chicken.
CURRIED CHICKEN CREPES
Curry and chicken are rolled up in a thin, tender crepe and refridged so can be made a day ahead as not to fuss with guests!!!!
Provided by Rita1652
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper.
- In a blender mix well.
- Spray a 6-inch skillet with nonstick spray coating.
- Preheat skillet; then remove skillet from heat.
- Pour in 1-2 tablespoons batter.
- Lift and tilt skillet to spread batter.
- Return to heat; brown on one side only.
- Invert skillet over paper towels; remove crepe.
- Repeat with remaining batter.
- For filling, spray a cold medium saucepan with nonstick spray coating.
- Heat saucepan over medium heat.
- Add onion and garlic.
- Cook until onion is tender, stirring often.
- Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more.
- Then, stir in condensed soup and the 3 tablespoons milk.
- Add chicken and potato.
- Remove from heat.
- Remove 3/4 cup of the soup mixture; cover and chill.
- To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe.
- Roll up.
- Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam.
- Cover and chill for 2 to 24 hours.
- Before serving, stir the reserved soup mixture.
- Spoon soup mixture on top of filled crepes.
- Cover and bake in a 350 degree F.
- oven about 30 minutes or until heated through.
- If desired, cilantro and yogurt!
CHICKEN CREPES
Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.
Provided by Ultimate Food Junkie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crepes:.
- Mix flour, baking powder and salt.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- Lightly butter small skillet; heat over medium heat until bubbly.
- For each crepe, pour 1/4 cup of the batter into skillet.
- Immediately rotate skillet until thin film of batter covers bottom.
- Cook until light brown, turn, and cook other side until light brown.
- Stack crepes, covering with a towel to prevent drying out while preparing filling.
- Gravy:.
- Heat butter over low heat until melted in a sauce pan.
- Blend in flour and salt.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Filling:.
- Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
- Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
- Put about 1/4 cup of mixture on center of each crepe and roll up.
- Place crepes seam side down in a 9x13 baking dish.
- Pour remaining gravy over crepes.
- Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
- Can be frozen before baking, just thaw completely before putting in the oven.
- Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.
CHICKEN CREPES
This is a chicken crepe recipe I found in a old cookbook at home, and thought you might enjoy, so here it is! :)
Provided by OzMan
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In medium saucepan melt butter and saute onion until tender.
- Whisk in flour.
- Add stock, blending well.
- Season with salt and basil.
- Stir in mushrooms.
- Add heavy cream and chicken and simmer about 1 minute or until warm.
- Fill and roll crepes with chicken mixture and place in a 11 1/2 x 8 inch casserole pan.
- Cover and bake at 350 degrees for 15 minute.
- Garnish with cheese, sour cream and fresh parsley.
Nutrition Facts : Calories 324, Fat 26.7, SaturatedFat 15.4, Cholesterol 99.7, Sodium 427.4, Carbohydrate 7.3, Fiber 0.6, Sugar 3.1, Protein 14.3
PARISIENNE CHICKEN CREPES
Make and share this Parisienne Chicken Crepes recipe from Food.com.
Provided by Barb in WNY
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan.
- Blend in flour.
- Then add chicken broth and salt; stir and cook over moderate heat about 2 minutes or until thickened.
- Stir in mushrooms, cook for 1 minute. Remove from heat.
- Mix egg yolk with cream.
- Stir small amount of hot mixture into egg yolk.
- Then stir egg mixture into saucepan.
- Cook over low heat for another minute.
- Stir in chicken.
- In a large shallow baking dish, fill crepes with chicken mixture, fold over.
- Sprinkle with cheese.
- Bake in a 350F oven for 15 to 20 minutes.
Nutrition Facts : Calories 128.6, Fat 8.8, SaturatedFat 4.7, Cholesterol 63.2, Sodium 287, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 9.1
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