Ingredients for North Croatian Mushroom Pancakes Crepes
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How to Make North Croatian Mushroom Pancakes Crepes
- Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 medium onion, thinly sliced, and sauté until softened, about 5 minutes.
- Add 1 pound of sliced mushrooms (a mix of wild and cultivated is recommended) to the pot. Sauté in a partially covered pot for 10-15 minutes, stirring occasionally, until the mushrooms have released their moisture and browned slightly.
- Season with 1/2 teaspoon black pepper, 1 teaspoon salt, 1/4 teaspoon freshly grated nutmeg, and 2 cloves of finely minced garlic.
- Add 1/2 cup of meat stock (beef or chicken broth) and simmer until the liquid has almost completely evaporated, about 5-7 minutes.
- Remove the mushroom mixture from the heat and set aside to cool slightly.
- In a separate bowl, whisk together 200g (approximately 1 1/2 cups) sour cream, 2 tablespoons of chopped fresh parsley, and 1 large egg yolk.
- Gently fold the sour cream mixture into the cooled mushroom mixture.
- Spread a spoonful of the mushroom filling onto each of 12-15 thin pancakes. Roll the pancakes into cigar shapes.
- Grease a baking dish with butter. Arrange the stuffed pancakes in a single layer in the dish. Pour any remaining mushroom mixture over the pancakes. Spread the remaining sour cream over the top.
- Bake in a preheated oven at 200°C (400°F) for 35-40 minutes, or until golden brown and heated through. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
22g
Fat
91g
Carbs
3g
