Goat’s cheese crêpes with roast capsicum salsa

Goat’s cheese crêpes with roast capsicum salsa

Palacinke s kozjim sirom

By
From
Dalmatia
Serves
4

In Croatia, palacinke, or crêpes, are one of the most loved dishes. They can be filled with savoury or sweet fillings and eaten as a starter, main or dessert. This dish is very easy to make, but you need to use good-quality goat’s cheese. It makes a delicious appetiser to serve before a main meal.

Ingredients

Quantity Ingredient

Crepes

Quantity Ingredient
3 eggs
500ml milk
1 pinch sea salt
2 tablespoons vegetable oil, plus 100 ml extra for frying
250 grams plain flour
250ml sparkling mineral water

Filling

Quantity Ingredient
600 grams soft goat's cheese, such as chevre
2 eggs
1 pinch nutmeg, freshly grated

Roast capsicum salsa

Quantity Ingredient
2 red capsicums, roasted, peeled and very finely diced
2 table spoons capers
1/2 teaspoon garlic, chopped
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons red wine vinegar
2 tablespoons see method for ingredients
2 tablespoons tomato paste
sea salt
freshly ground black pepper
4 tablespoons extra virgin olive oil

Method

  1. To make the crêpes, whisk the eggs in a large bowl. Add the milk, salt and 2 tablespoons of oil and mix well. Add the flour and mix vigorously until the batter is nice and smooth. Gently mix in the mineral water. Rest in the refrigerator for 15 minutes.
  2. For the filling, gently mix all the ingredients together in a bowl.
  3. For the salsa, combine all the ingredients in another bowl and season to taste with salt and pepper.
  4. Cook the crêpes in a hot, non-stick 25 cm frying pan. For each crêpe, pour in a little of the olive oil to grease the pan. Then pour in enough batter to cover the base of the pan, so the crêpes are around 2 mm thick.
  5. Place two crêpes on a sheet of plastic wrap (the crêpes should overlap each other by half). Spread the goat’s cheese filling in a 1 cm thick layer over the crêpes then roll the crêpes up, making sure they are tightly sealed in the plastic wrap. Refrigerate for 1 hour.
  6. Preheat the oven to 190°C and grease a baking dish.
  7. Remove the plastic wrap from the crêpes but keep them rolled up, then cut them into 3 cm slices. Place the crêpe slices in the prepared dish and bake in the oven for 5–10 minutes until golden brown. Serve in the baking dish or on a plate, and top with the roast capsicum salsa.
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