SLOVENIAN CREPES IN BROTH — Authentically known as ‘Juha s palačinkami’. This is a rustic Slovenian soup, that brings me great comfort and sweet memories of my childhood.
Slovenian Crepe/Palačinka Recipe:
‣ 1 Cup Flour (all purpose) - sifted
‣ 3 large Eggs – Make sure your eggs are at room temperature. Remove them from the fridge about 30 min. before you start making the batter
‣ 1 cup Milk
‣ 3/4 cup mineral carbonated water
‣ 2 Tbsp’s oil or Melted Butter
‣ pinch of Salt
In a mixing bowl sift in the flour, 3 eggs, milk, carbonated mineral water, 2 Tbsp’s oil & salt. Use a whisk to combine the ingredients together really well. You can also use a hand mixer or an even easier method is to use a blender. Allow the batter to rest for about 20-30 minutes. Brush the pan with a small amount of oil/butter and pour in about 1/3 cup of batter. Tilt the pan to spread the batter evenly. Cook over low to medium heat for about a minute until the crepe starts to pull away from the sides of the pan. Continue cooking with the remaining batter, keeping an eye on and adjusting the heat if the crepes are cooking too quickly.
BROTH Recipe:
1 Kg of beef bones
2 small yellow onions, unpeeled
2 leeks, roots & stems removed
2 carrots
2 celery stalks
7 garlic cloves, unpeeled
3 sprigs fresh thyme
8 parsley stems
2 dry bay leaves
8-10 black peppercorns
Parmesan rind (optional)
1. Add all the above ingredients to a large pot and cover with cold water. Bring to a boil. Maintain a gentle simmer for 3 to 4 hours. Remove the pot from the heat. Ladle the stock through a fine-mesh strainer. Discard the solids. Cool the stock completely and if not using immediately.
1. Make the beef broth.
2. Make slovenian crepes, slice into thin strips.
3. Place desired amount of sliced crepes into a shallow soup bowl.
4. Cover with hot beef broth. Sprinkle with additional salt & black pepper, if desired. Dober tek!
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Made with Love,
❤️ Michelle XO