Ingredients:
1 1/2 cup all-purpose flour
1 cup milk
1 cup lukewarm water
2 large eggs
2 tbs oil
1/2 teaspoon salt
250 g mushrooms
1/2 onion
500 g minced meat
1 tsp marjoram
1/2 cup of bread crumbs
Egg
oil for frying
Chop your onion and mushrooms. Heat a little bit of oil on the frying
pan and add the onion. Fry until onion is getting soft and then add
mushrooms, season with salt. Fry until they are soft and almost all
liquid is gone, around 7 minutes. Set aside.
Heat a little bit of oil on the frying pan and add your minced meat.
Fry constantly mixing until meat is cooked through. Add marjoram, salt
and pepper.
Mix the meat and the mushrooms and process in a food processor. Let it cool.
In a mixing bowl, whisk together the eggs with milk and water. Add
your flour, the salt and oil; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour
the batter onto the griddle, using approximately 1/3 cup for each
crepe. Tilt the pan with a circular motion so that the batter coats
the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side.
Take one crepe. Put around 1/4 of a cup of stuffing close to the edge.
Fold the perpendicular sides to the middle and then roll the whole
crepe till it has cylindrical shape.
Prepare separate bowls with beaten egg and breadcrumbs with salt.
Cover each rolled crepe with egg and then breadcrumbs. Fry it on hot
oil until ‘krokiety’ are golden brown on reach side.
Check this recipe video demonstration on YouTube here: Krokiety
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