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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 225.5
  • Total Fat: 12.3 g
  • Cholesterol: 123.5 mg
  • Sodium: 362.6 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 14.4 g

View full nutritional breakdown of Croatian Meat-Stuffed Crepes calories by ingredient
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Croatian Meat-Stuffed Crepes

Submitted by: JOCHEBED1

Introduction

Punjene Palacinke s Mesom
http://easteuropeanfood.about.com
/od/croatianserbmaincourses/r/Meat-Stu
ffed-Crepes.htm


This recipe for Croatian meat-stuffed crepes or punjene palačinke s mesom can be served as an appetizer or main course with vegetables and salad. The Greek and Italian influences on Croatian cuisine can be seen in this dish which features a savory egg custard topping and Parmesan cheese. Many dishes have this topping, including mousaka od krumpira.
Punjene Palacinke s Mesom
http://easteuropeanfood.about.com
/od/croatianserbmaincourses/r/Meat-Stu
ffed-Crepes.htm


This recipe for Croatian meat-stuffed crepes or punjene palačinke s mesom can be served as an appetizer or main course with vegetables and salad. The Greek and Italian influences on Croatian cuisine can be seen in this dish which features a savory egg custard topping and Parmesan cheese. Many dishes have this topping, including mousaka od krumpira.

Number of Servings: 12

Ingredients

    1 prepared recipe of Croatian Palacinke
    3 large eggs
    1 cup milk
    1/3 cup club soda (not flat)
    1 cup all-purpose flour
    1/2 teaspoon salt

    Meat Filling:
    1 pound ground beef or pork or lamb or a combination
    1 large finely chopped onion
    1 (14-ounce) can diced tomatoes, undrained
    1 teaspoon oregano or thyme
    Salt and pepper
    Topping:
    2 large eggs, separated
    1 1/4 cups Bulgarian plain yogurt or sour cream
    1/2 teaspoon salt
    1/2 cup grated Parmigiano-Reggiano cheese

Directions

Croatian Palacinke preparation:
In a medium bowl, beat together the eggs and milk until well combined. Mix in the club soda. Add the flour and salt, stirring with a whisk until only a few lumps of flour remain. Cover with plastic wrap and let sit at room temperature for 30 minutes.

When ready to fry the palačinke, stir the batter until it is completely smooth. Heat an 8-inch nonstick crepe pan or skillet. Add 1 teaspoon butter and 1 teaspoon oil. Then add about 1/4 cup of batter to the pan, tilting and swirling so it covers all or most of the pan. Fry about 2 to 3 minutes or until bottom is lightly browned. Flip over and brown the second side. Remove to a platter.

Continue in this manner, adding butter and oil as necessary (probably every third crepe), and stacking crepes one on top of another on the platter. Use as your recipe instructs. Palačinke freeze well when placed between sheets of waxed or parchment paper. Remove just as many crepes as needed for a quick meal or dessert.

preparation for meat filling:
Heat oven to 400 degrees. Grease a pan that will accommodate 12 rolled crepes in a single layer.

In a large skillet, brown ground meat and onion until meat is no longer pink. Add tomatoes and their juices, oregano or thyme, salt and pepper to taste, and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until most of the liquid has evaporated. Fill the crepes and arrange them seam-side down in the prepared pan.

Make the topping by beating together the egg yolks, yogurt or sour cream, salt and cheese. In a separate bowl, whip the egg whites until stiff peaks form. Fold whites into egg-yolk mixture. Spread evenly over the crepes and bake 20-30 minutes or until egg custard is browned and completely cooked. Wait a few minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user JOCHEBED1.






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