North Croatian Fried Chicken Crepes Recipes

CHICKEN STREET CREPES

Steps:

• Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
• Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
• Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
• Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
• Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

CHICKEN CREPE RIVIERA

Steps:

• Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
• Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
• Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
• Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
• Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
• Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
• Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
• Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
• Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

NORTH CROATIAN DILL SAUCE

Steps:

• Sauté finely minced onion on butter and when transparent add flour. Sauté for 2 more minutes and add water and make creamy sauce.
• Mince dill and add into sauce. Season it with salt and pepper. Add some water and cook 10 to 15 minutes.
• Mix yolk, lemon juice and sour cream. Before serving cool sauce to 70°C and add sour cream mixture. Stir and serve.

NORTH CROATIAN FRIED CHICKEN CREPES

Steps:

• For the stuffing: sauté finely minced onion until translucent. Cut chicken meat to small pieces and sauté with onion until white and done. Cut pickled cucumbers into small pieces and add into chicken. Add salt, pepper, nutmeg and sauté for 2-5 minutes. Cool it and add sour cream (if you think stuffing is too liquid you can add some breadcrumbs in it, but be careful - not too much.
• Make crepes, approximately 6-8 pieces (2 eggs, 250 ml milk and some flour).
• Put stuffing on each crepe and fold it like cigar. Close the ends folding ends of cigar with finger (push into hole).
• Whisk eggs like you make omelet. Put each "cigar" crepe first into flour, than eggs, and than breadcrumbs (like for Wiener schnitzel).
• Fry them in deep oil until golden on each side. Serve with Tartar sauce and lettuce salad.

NORTH CROATIAN MUSHROOM PANCAKES (CREPES)

Steps:

• Melt butter in a pot and sauté finely sliced onion until soft.
• Add sliced mushrooms and sauté it in half closed pot. Season with pepper, salt, nutmeg and very finely minced garlic.
• Add meat stock and cook until stock evaporates.
• Put mushrooms aside to cool a bit.
• Add mixed 200g sour cream, parsley leaves and yolk into mushrooms.
• Stuff pancakes and form them into cigars.
• Put pancakes into buttered casserole pot only one layer. Cover with rest of sour cream and bake it on 200°C about 35 minutes. Serve hot.

NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")

Steps:

• Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
• Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
• Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
• Cook not more than 30 minutes. Before serving add sour cream and stir.

EASY CREOLE FRIED CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
• Liberally coat chicken pieces with Creole seasoning.
• Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.