In some regions ‘krokiety’ are served during the Christmas Eve dinner. It tempts with a shiny color of bread crumbs fried on the pan (that each crepe, after having been stuffed, is covered with).
HOW TO MAKE CREPES:
0,25 kilo of flour
1 glass of water
1 glass of milk
Mix the above ingredients till the dough becomes thick and liquid, reminding cream. Spread a little bit of oil evenly onto the hot frying pan (either by tilting it or by distributing the oil with simple paintbrush). Pour the dough for crepes evenly onto the hot pan. Fry on one side till it gains brownish color and then fry the other side. Cool the crepes before stuffing them.
HOW TO MAKE THE STUFFING:
Chop the cabbage and cook it in salty water till it is tender. Strain the cabbage. Fry mushrooms on butter. Add cooked cabbage and fry it for a while together. Add spices such as salt and pepper.
HOW TO PREPARE KROKIETY:
Take one crepe. Put one or two table spoons of stuffing (not in the middle of the crepe – but closer to one of the sides). As a part of one side of the crepe covers the filling, roll the perpendicular sides to the middle and then roll the whole crepe till it has cylindrical shape.
Prepare separate bowl with scrambled egg, you may add a little bit of salt while scrambling them, and breadcrumbs in another bowl. Cover each rolled crepe with egg and then breadcrumbs. Fry it on hot oil till ‘krokiety’ gain brown color.
When preparing ‘krokiety’ you must remember that using wild mushrooms will enrich its taste much more than when using champignons. You may also exchange mushrooms with minced meat (except for Christmas Eve dinner when dishes with meat are not allowed). Krokiets are very often consumed with a glass of red borscht.
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