Krokiety
Perfectly browned and fragrant Polish krokiety are a great idea for lunch and delicious addition to red borscht soup for Christmas, or any regular day.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup all-purpose wheat flour
- 2 glasses of milk or water
- 2 tbsp butter or oil
- 3 medium eggs
- 1/2 tsp salt and sugar
- 2 medium or large eggs
- 2 tbsp wheat flour
- half a cup of good breadcrumbs
- oil for frying
Instructions
- 1
Put two glasses of flour into a large bowl and break 3 eggs into it along with 2 glasses of room temperature milk or water and one spoon of oil. Whisk together by hand or use a blender.
- 2
Preheat a flat pan of about 8" diameter. Spray with oil.
- 3
Pour enough dough into the pan until the mass freely covers the surface of the pan. Each time when pouring a batch onto the pancake, lift the pan over the burner to spread it evenly. Turn it over after about 1-2 minutes. Repeat until you run out of dough.
- 4
Insert the filling into each krokiet (see recipe for cabbage & mushroom filling). Place a large portion of the stuffing in each pancake.
- 5
Use the stuffing to make a thicker roll by placing it on one side of the cake.
- 6
First, roll the sides of the pancake inward (they don't have to touch each other). Then put the top of the pancake on them and start curling the krokiet.
- 7
Prepare 3 plates. lace two tablespoons of flour on a flat plate, whipped eggs on another, and breadcrumbs on the last one.
- 8
First, just lightly coat each croquet in the flour. Then dip it in the egg, and finally coat it in breadcrumbs.
- 9
On a bigger pan heat up some oil and fry your krokiety until they're brown, for about 1-2 minutes on each side.