Tag: Crepe

Palacinka, the light crêpe that comes from the East – Italian Cuisine

The recipe for preparing delicious palacinke inspired by the ancient Istrian tradition still alive in Trieste, door of the East

Eggs, milk, flour, sugar and a pinch of salt. There palacinka recipe widespread in Hungary, Istria, Trieste and surroundings can be considered a light version of the classic French recipe. In fact, this requires that the batter is cooked in a pan where butter (one walnut per crêpe) has been melted, while here just half a teaspoon of seed oil per piece. The palacinke are then usually stuffed with homemade plum jam, much less caloric than the chocolate-based sauces that traditionally fill French crêpes.

Recipe

Ingredients for 4 people
1 egg, 10 tablespoons of flour, a glass of milk, two tablespoons of sugar, a pinch of salt and seed oil to grease the pan.

Method
Combine the eggs and the sugar, mixing well with an electric whisk. Add a pinch of salt, milk and flour to obtain a thick and dense batter. Leave it to rest in the refrigerator for half an hour, covered with plastic wrap. Grease a non-stick pan with half a teaspoon of seed oil, heat it and pour a ladleful of batter spreading over the surface of the pan, keeping the layer slightly high. Also cook it on the other side and let it rest on a plate waiting to stuff it

The stuffing

Although Nutella always goes very strong (and by reading our recipe you can prepare it at home), the ideal filling for the palacinka is the marmalade. Of plums, apples or berries, it does not matter, what matters is that it is spread over the entire surface. The palacinka will come later rolled or folded and dusted with icing sugar or cocoa. Those with a sweet tooth can enjoy a garnish of whipped cream or melted chocolate.

Crepe noodles with clams – Italian Cuisine

Crepe recipe with potatoes and borage – Italian Cuisine

Ingredients For crepes

250 g milk
100 g flour
15 g butter
2 pcs eggs
salt

Ingredients For the filling and seasoning

1 Kg potatoes
700 g borage
150 g milk
25 g butter
3 pcs spring onions
Grana Padano Dop
cornstarch
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

For the recipe of pancakes with potatoes and borage, boil the potatoes, peel them, cut them into pieces and mash them. Peel the borage and blanch it in boiling salted water for 1 minute. Drain it, cool it in ice water, lightly squeeze it and blend it with 70 g of oil; set aside 3-4 tablespoons; mix the rest with the mashed potatoes and season with salt and pepper. Mix the flour with the milk, pouring it a little at a time; use a whisk to avoid lumps. Also incorporate the eggs and a pinch of salt, continuing to stir until you get a fluid and homogeneous mixture. Melt the butter and mix it with the mixture. Spread 1 ladle of mixture in a non-stick pan greased with a thin layer of butter and cook for about 1 minute and 30 seconds; turn the pancake and cook for another minute. Proceed like this until you get 8 crepes. Spread the filling on the crepes; cut them in half and roll them into cones.
FOR THE SEASONING: Clean the onions, cut them into slices and let them dry in melted butter for 3-4 minutes. Add the milk, cook again for 7-8 minutes, then add 1 teaspoon of cornstarch, stir for 2 minutes, then whisk. Put the crepes in a baking pan lined with baking paper; season with oil and grated parmesan and cook in the oven at 190 ° C for about 10 minutes. Serve the crepes with the spring onion sauce and the borage sauce kept aside.