Crepes

Ștefan Baciu, 25.02.2018, 16:31

You can have crepes as a dessert, with preserve or chocolate filling, but also as an entree, when they have a savory filling. Sometimes you can have crepes at the main course like in Slovakia, for instance, where the roast goose is served with slow-roasted red cabbage and crepes.

There are traditional communities across Romania that have preserved a tradition where they hold a funeral for the winter, through a celebration known as Farsang or Fasching, a word borrowed from the Saxon settlers of Transylvania.

On that occasion, young lads have a ritual by which they chase away evil spirits ahead of Lent. Giving out crepes to neighbors is a custom of the Saxons in the Brasov area, dating back to the time when young men were being drafted into military service. Crepe recipes have been in our program before, so this time we offer you an alternative, a variation on crepes as they are cooked around Brasov.

To make the crepes you need one egg, half a cup of milk, and sparkling water or soda. We also need oil and salt. Whisk the egg into the flour, in a bowl. Gradually add the milk until you get a creamy composition. Put the composition into a hot pan greased with about a tablespoon of oil.

Fry the pancake until golden brown on both sides. To prepare the filling, we need an onion, 250 grams of mushrooms, 250 grams of minced meat, chicken, pork or beef. We also need spices, such as pepper, thyme, dill or paprika. Gently sauté the finely-chopped onion, then add the meat and the mushrooms, also minced.

Allow them to simmer for a while. Pack the crepes with the filling as you would a spring roll. Dip them in beaten egg, then douse them in breadcrumbs, and fry them. Alternatively, line them up in an oven tray, put dollops of sour cream on top of them and bake them for about fifteen minutes.