North Croatian Fried Chicken Crepes Recipes

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.

CHICKEN AND MUSHROOM CREPES

Steps:

• Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
• Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
• Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
• Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
• Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
• Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

CHICKEN CHEESE CREPES

Steps:

• 1. wisk together all the crepe "batter" ingredients, to a thin pancake batter consistency, refrigerate while preparing the filling.
• 2. dice the chicken breast to bite size pieces and boil till cooked about 15-20 mins. drain, set aside
• 3. in a large non-stick skillet melt the stick of butter and stir in the flour on low-med constantly stirring add in little by little the milk and sherry wine... keep stirring, then add the cream of chicken soup should be creamy not too thick and not too runny, adjust remember you can always add, but NOT take out... take off heat and add in the diced red peppers, swiss cheese, paprika and diced cooked chicken.. cover and let cheese melt.*note you can also make with shrimp, lobster, scallops.
• 4. to make the crepes: use a non-stick 8" skillet, on med-high spray the bottom with any spray oil you like, using a 1/2 cup ladle or measuring cup, pour in and quickly rotate to cover the bottom of the pan, shake the pan about 30 seconds later it will become loose on the sides....gently turn over for another 30 seconds...should be like a very thin pancake... takes a little bit of practice...and usually the first one doesn't come out great...but don't give up....YUM/ENJOY

CHICKEN CREPES

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.

CREAMY CHICKEN CREPES

Steps:

• Preheat oven to 390 degrees F (199 degrees C).
• Mix condensed chicken soup, mayonnaise, cream, onion, lemon juice, curry powder, salt, and pepper together in a large bowl. Add chopped chicken; stir to combine.
• Divide chicken mixture equally in the center of each crepe. Fold sides and roll crepes. Place rolled crepes, seam-side down, in a baking dish. Sprinkle crepes with Cheddar cheese and drizzle with 1/3 cup cream.
• Bake in preheated oven until crepes are heated through and Cheddar cheese is golden and bubbling, 25 to 30 minutes.

NORTH CROATIAN FRIED CHICKEN CREPES

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.

CHEESY CHICKEN CREPES

Steps:

• In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.