Pohane Palačinke – Breaded Slovenian Crepes with Chicken, Mushrooms & Cream (Mami’s Recipe)
Welcome to my Slovenian kitchen!
Today, I’m sharing a very special dish — one filled with warmth, memory, and a cherished tradition from my mami’s kitchen.
You see, in Slovenia, we never waste anything. Food is love, and every bit of it has value. When you make a homemade chicken broth, there’s often some tender, cooked chicken left behind. Instead of letting it go to waste, our mothers and grandmothers knew exactly what to do — they turned it into something beautiful: pohane palačinke.
These are breaded and fried crepes, stuffed with a savory filling of chicken, mushrooms, cheese, a touch of egg, and a splash of cream. Crispy on the outside, creamy on the inside — it’s true Slovenian comfort food.
For my English-speaking friends, pohane palačinke simply means breaded crepes — but they’re so much more than that. They’re a reminder of home, of never wasting what we’ve been given, and of cooking with gratitude.
Ingredients
For the Filling:
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2 tablespoons oil or butter
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1 small onion, finely chopped
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200 g mushrooms, sliced
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About 2 cups cooked chicken (from homemade broth or leftovers), shredded
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100 g grated cheese (Emmental, Gouda, or any melting cheese)
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1 egg, lightly beaten
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2–3 tablespoons cream (for richness)
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Optional: a splash of white wine (2–3 tablespoons)
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Salt and pepper, to taste
For the Crepes:
For Breading:
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½ cup flour
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2 eggs, beaten
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1 cup breadcrumbs
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Oil, for frying
Instructions
1. Prepare the Filling
In a large pan, heat oil or butter and sauté the onions until soft and fragrant.
Add sliced mushrooms and cook until lightly golden.
If you like, add a small splash of white wine and let it simmer for a minute — it gives the filling a beautiful aroma and depth of flavor.
Now, stir in the shredded chicken and let everything warm through.
Add the grated cheese, and mix until it begins to melt.
Remove the pan from the heat and let it cool slightly — about 30 to 60 seconds.
Stir in the beaten egg gently. The residual heat will lightly cook the egg, binding the mixture without scrambling.
Finally, pour in the cream, stirring until smooth and silky.
Season with salt and pepper to taste.
2. Assemble the Crepes
Place one crepe on your work surface. Spoon a generous amount of the creamy chicken filling into the center.
Fold the sides slightly, then roll it up tightly — like a little parcel of comfort.
3. Bread the Crepes
Coat each filled crepe first in flour, then dip it in beaten egg, and finally roll it in breadcrumbs until fully coated.
4. Fry Until Golden
Heat oil in a pan for shallow frying.
Fry each crepe until golden and crispy on both sides — about 2–3 minutes per side.
Once done, place on paper towels to drain any excess oil.
5. Serve and Enjoy
Serve your pohane palačinke warm, with a simple salad or a dollop of sour cream on the side.
Crispy on the outside, soft and creamy within — this dish is proof that nothing in a Slovenian kitchen ever goes to waste.
It’s the kind of meal that fills the home with the smell of love and brings everyone to the table.
❤️ From My Mami’s Kitchen to Yours
Every family in Slovenia has their own little twist on this recipe. Some add more cheese, some skip the mushrooms, and others add that little splash of wine for flavour.
That’s the beauty of Slovenian cooking — it’s full of love, memory, and the hands that have stirred before ours.
So next time you make chicken broth, remember: don’t throw away that chicken. Turn it into something wonderful — like this. Dober tek
Michelle XO