🧂 食材
- 250 g All-purpose flour
- 3 large Eggs
- 500 ml Milk
- 0.5 tsp Salt
- 2 tbsp Butter(melted, for the batter)
- 400 g Kajmak(full-fat, for the filling)
- 2 tbsp Fresh parsley(chopped, for the filling)
- 0.5 tsp Black pepper(freshly ground)
- for greasing the pan Butter
👨🍳 步骤
- 1
In a large bowl, whisk together flour and salt. Make a well in the center.
💡 专业技巧: Ensures no lumps form - 2
Crack eggs into the well and gradually whisk in about half of the milk until a smooth, thick paste forms.
⏱️ 5 minutes - 3
Gradually whisk in the remaining milk and the melted butter until the batter is smooth and pourable, similar to heavy cream.
⏱️ 5 minutes - 4
Let the batter rest for at least 15 minutes at room temperature.
⏱️ 15 minutes - 5
While the batter rests, prepare the filling: In a separate bowl, combine kajmak, chopped parsley, and black pepper. Mix well.
⏱️ 5 minutes - 6
Heat a lightly buttered non-stick skillet or crêpe pan over medium heat.
💡 专业技巧: A thin layer of butter is key for non-sticking and browning. - 7
Pour about 1/4 cup of batter into the hot pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden.
⏱️ 2 minutes💡 专业技巧: Adjust heat as needed to prevent burning. - 8
Flip the crêpe and cook for another 30-60 seconds on the other side. Slide onto a plate and repeat with the remaining batter, greasing the pan as needed.
⏱️ 1 minute - 9
To serve, spread a generous tablespoon of the kajmak filling onto each warm crêpe. Fold or roll them as desired.
💡 专业技巧: Serve immediately for best texture.
💡 专业技巧
- ✓The consistency of the batter is crucial for thin crêpes.
- ✓Ensure your pan is properly heated before adding batter.
- ✓Kajmak can be substituted with a mix of cream cheese and heavy cream if unavailable, though the flavor will differ.
- ✓These can be served as a light breakfast, appetizer, or even a dessert with a drizzle of honey.
✨ 创意变奏
为您的创意版本提供灵感
- Add finely chopped dill to the kajmak filling for a fresher taste.
- For a richer filling, mix in a small amount of sour cream with the kajmak.
- Serve with a side of sour cream for dipping.