Best 4 North Croatian Mushroom Pancakes Crepes Recipes
In the heart of Northern Croatia lies a culinary gem that has been passed down through generations: mushroom pancakes, also known as "palačinke sa pečurkama". These savory pancakes are a testament to the region's rich грибная (mushroom) tradition, offering a symphony of textures and flavors that will tantalize your taste buds.
The article presents two variations of this delectable dish: one featuring wild mushrooms for a more intense earthy flavor, and another using cultivated mushrooms for a milder taste. Both recipes start with a simple batter made from flour, eggs, and milk, which is then cooked in a pan until golden brown. The wild mushroom filling is prepared with a combination of dried and fresh mushrooms, sautéed with onions and garlic for a deeply savory aroma. The cultivated mushroom filling, on the other hand, showcases the delicate flavor of fresh mushrooms cooked in butter and herbs.
Each pancake is generously filled with either the wild or cultivated mushroom mixture, then rolled up and topped with a creamy mushroom sauce. The sauce is made with a roux of butter and flour, enriched with milk and sour cream, and infused with the essence of mushrooms from the filling. The final touch is a sprinkle of grated cheese, which melts over the pancakes as they are baked in the oven, creating a golden and irresistibly crispy crust.
Whether you choose the wild mushroom filling for its bold umami flavor or the cultivated mushroom filling for its subtle earthiness, these North Croatian mushroom pancakes are sure to impress. Served as a main course or as a hearty side dish, they are a celebration of the region's culinary heritage and the versatility of mushrooms.
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 MUSHROOM PANCAKES (CREPES)
This is typical Northern Croatian supper. It is possible to mix mushrooms, especially with wild mushrooms. I did not give pancake recipe, everyone knows how to make them, and these pancakes are ordinary, simple THIN pancakes. This is the recipe using 12 to 15 pancakes.
Provided by nitko
Categories Breakfast
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a pot and sauté finely sliced onion until soft.
- Add sliced mushrooms and sauté it in half closed pot. Season with pepper, salt, nutmeg and very finely minced garlic.
- Add meat stock and cook until stock evaporates.
- Put mushrooms aside to cool a bit.
- Add mixed 200g sour cream, parsley leaves and yolk into mushrooms.
- Stuff pancakes and form them into cigars.
- Put pancakes into buttered casserole pot only one layer. Cover with rest of sour cream and bake it on 200°C about 35 minutes. Serve hot.
Nutrition Facts : Calories 366.2, Fat 34, SaturatedFat 18.4, Cholesterol 123.1, Sodium 190.6, Carbohydrate 11.4, Fiber 1.3, Sugar 5.6, Protein 6.3
CROATIAN CHEESE PANCAKES
This is typical Northern Croatian desert. It can be frozen if you see you have it too much. Do not freeze after you bake them. As a desert I can recommend two pancakes. This recipe is for 18 small or 10 large pancakes.
Provided by nitko
Categories One Dish Meal
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Make pancakes: mix milk, sugar, eggs and salt. If the mixture is too diluted add flour. Make pancakes and leave it until cool.
- Stuffing: mix well cheese, sour cream, yolks, sugar, and vanilla sugar.
- Soak raisins in plum brandy or rum until swell up (usually 2 hours). From egg white make "snow" and add into stuffing, and add raisins.
- Fill the pancakes and roll them making sure that stuffing won't get out.
- Put pancakes in baking pan you've cover bottom with butter, pour over 300 g sour cream and put them into oven on 200°C for 20 minutes.
- If you bake frozen pancakes make it 25 minutes. Take them out, wait 2-5 minutes to cool and eat.
BRAşOVENCE (BREADED CREPES WITH MUSHROOM FILLING)
Steps:
- To make the crepes, combine the flour, eggs, milk, and salt in a bowl and refrigerate for 1 hour. Heat a tablespoon of oil in a large frying pan. Add enough batter to thinly and evenly coat the base of the pan, tilting the pan to move the mixture around. Leave to cook for about 30 seconds until golden underneath, then ease a spatula under the crepe to lift and flip it over. Cook for a further 30 seconds, then transfer to a plate to cool. Repeat with the remaining batter.
- To make the filling, heat the oil in large frying pan over medium heat and soften the onions. Add the mushrooms, season with salt and pepper, and cook for 30 minutes until the mixture resembles a rough paste. Set aside in a bowl to cool, then briefly pulse in a food processor to a coarse paste.
- Spread 2 teaspoons of the mushroom filling onto one crepe, then bring the sides to almost meet in the middle. Roll the crepe and place seam-side down onto a tray. Repeat with the remaining crepes and filling.
- To make the coating, place the eggs, flour, and breadcrumbs into separate shallow dishes. Cover the base of a large frying pan with a thin layer of oil and place over medium heat. Holding the crepes by both ends, quickly dip them into the egg, then the flour, and then the breadcrumbs and place seam-side down into the frying pan. Cook until the outsides are golden brown, turning a few times to brown evenly. Drain the crepes of any excess oil on paper towels.
- Serve warm on their own or with spoonfuls of sour cream or yogurt.
Tips:
- Use fresh mushrooms. Fresh mushrooms have a more intense flavor and texture than dried or canned mushrooms.
- Use a variety of mushrooms. Different types of mushrooms have different flavors and textures, so using a variety will give your pancakes a more complex flavor.
- Sauté the mushrooms before adding them to the batter. This will help to bring out their flavor and make them less watery.
- Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to prevent the pancakes from sticking and will give them a nice golden brown color.
- Be careful not to overcook the pancakes. Overcooked pancakes will be dry and tough.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings for mushroom pancakes include sour cream, yogurt, salsa, and guacamole.
Conclusion:
North Croatian mushroom pancakes (crepes) are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste. So next time you're looking for a new and exciting way to enjoy mushrooms, give this recipe a try!
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