I have a confession to make. Although my blog is named Palachinka, which is Serbian for crépes, I can’t make them Something always goes wrong. So if anybody wondered where’s the crépe recipe on Crépe blog, now you know. While writing this post, I have decided to finally conquer the art of making them. In some other post, though ;) These ones (and the ones in the post that follows this one) were made bu my mother. I have once said I shall never even try, as there are so many other “finer” desserts, but recently I’ve come to change my mind. Nothing to loose if I try. And if I fail, well, it might lead me to my Happy Ending :D
(makes 4 26 cm diameter crépes)
75 g flour
130 ml milk
zest of one lemon
30 g butter
70 ml water
Beat sifted flour, milk, water, eggs, lemon zest, melted butter, some nutmeg and salt with a mixer. Leave the batter to rest for an hour. Fry crepes on a non-stick pan.
Stuffing and Sauce
400 g fresh sausages with hot pepper flakes
300 g cherry tomatoes
2 spring onions (white and green parts separated)
1 fresh rosemary branch (or 1/2 tsp of dried one)
2 sage leaves (or a pinch of dried one)
5 Tbsp oil
salt and ground black pepper to taste
Finely chop white parts of spring onions and fry them a little on 4 Tbsp oil. Remove the sausage filling from casing, add it to the onions with finely chopped sage and rosemary, cover and cook on medium heat for about 20 minutes. Taste and season with salt and pepper if necessary. Remove from pan, slightly clean the pan with a paper towel, add a tablespoon of oil and tomatoes cut in halves. Fry on high heat for about 5 minutes.
Blanch green parts of spring onions. Place some stuffing on the center of a crépe, and tie it like a parcel with blanched onion greens. Serve with tomatoes and sauce.
Note:I made these parcels as a part of Sale & Pepe Serbia tasting team, for April 2009 issue and I am sending this to Branka of dvi ribe, dva kumpira for this month’s edition of ajme, koliko nas je!, a food blogging event created by Monsoon of dalmacija down under.