North Croatian Fried Chicken Crepes
This is a time-consuming meal to prepare, but it is worth it. You can eat it as a full lunch or even dinner. We usually serve this with tartar sauce and lettuce. I am not going to submit the crepes recipe—just make normal European crepes, medium size. If you make more than you need, you can freeze them (step just before frying).
This is a time-consuming meal to prepare, but it is worth it. You can eat it as a full lunch or even dinner. We usually serve this with tartar sauce and lettuce. I am not going to submit the crepes recipe—just make normal European crepes, medium size. If you make more than you need, you can freeze them (step just before frying).
- Carbohydrate 34.2217485 g
- Cholesterol 326.5 mg
- Fat 27.106465 g
- Fiber 2.00858501644135 g
- Protein 25.9060455 g
- Saturated Fat 11.509777 g
- Serving Size 1 1 Serving (223g)
- Sodium 445.7054 mg
- Sugar 32.2131634835587 g
- Trans Fat 2.755067 g
- Calories 487 calories
Step-by-step
- 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.
Achieving textural contrast in savory pastries requires managing moisture at every stage of assembly. Sautéing the finely minced onions until completely translucent removes excess water that would otherwise make the chicken filling soggy. Dice the skinless chicken breast into uniformly small pieces to ensure even cooking during the initial pan-sauté. Cool the meat mixture thoroughly before binding it with sour cream; hot filling will melt the dairy fats and thin the sauce prematurely. If the mixture remains too fluid, incorporate breadcrumbs incrementally until a cohesive consistency forms. Roll the filled crepes tightly like cigars and tuck the lateral edges inward to seal the ends securely against leaking oil. Dredging follows the standard three-step breading station: flour creates a dry surface for the beaten eggs to cling to, while the outer layer of 100 grams of breadcrumbs provides the crunch barrier during deep frying. Maintain oil temperature around 180 degrees Celsius to fry the exterior to a deep golden brown without burning the outer crumbs. Dietary adjustments are straightforward; lactose-free sour cream functions adequately without altering the binding properties, and gluten-free flour blends substitute directly for standard wheat flour in the dredging station.
