Croatian Cheese Pancakes Food

CROATIAN-SERBIAN SWEET CHEESE PALACINKE

Steps:

• In a medium bowl, combine all the sweet cheese filling ingredients. Let it rest, covered and refrigerated, for 1 1/2 hours while you make the palačinke.
• In a blender or food processor, combine the batter ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour.
• Using a 2-ounce ladle, portion out batter into a nonstick skillet that has been coated with equal parts butter and oil. Rotate pan and swirl batter until it covers the entire bottom of the pan. Cook until lightly brown or spotted brown on the underside. Turn and cook the second side until light brown. See these step-by-step crepe-making instructions for more assistance.
• Remove to waxed paper or parchment paper and repeat with remaining batter, separating palačinke with waxed paper or parchment. At this point, palačinke can be used immediately or wrapped and frozen up to one month.
• Place 2 heaping tablespoons filling on one edge of each palačinke and roll away from yourself.
• Heat oven to 350 F. Place filled palačinke on a buttered or parchment-lined baking sheet. Combine all topping ingredients, mixing well, and spread on top of filled palačinke. Bake 20 minutes.

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.

CROATIAN CHEESE PALACHINKAS

Steps:

• 1. Batter: Beat eggs and sugar together, add salt.
• 2. Add 1 cup of flour alternating with milk until you use all, then add butter mixing well..
• 3. Using a dipper, fry each Palachinka in a hot 7-8" skillet. Tilt the skillet covering the bottom until batter is evenly distributed. I get appx. 20 Palachinkas with this recipe. Fry till just dry on the top and turn over and fry for another 30 seconds. Stack them on a plate.
• 4. When all done frying them, put 2 heaping tablespoons of filling on each, roll up and put side by side in a 9x13" pan.
• 5. Filling: Mix cottage cheese with cup sugar, add 2 beaten eggs, dash salt, melted butter and vanilla. I stir well with a fork.
• 6. Place 2 heaping tablespoons of filling onto each palachinka and roll up, place side by side in a 9x13" pan. Spread with sour cream and sprinkle with sugar. Bake in a 350* oven for 30 minutes. When done you can serve with fruit, applesauce or eat them just as is.
• 7. Note: you can make the palachinkas and fill with cream cheese whipped with powder sugar to taste, then put pie filling or homemade fruit sauce on top.

CROATIAN CHEESE PANCAKES

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.