Prokulica Palacinka
Region: Balkans, Croatia
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Medium Difficulty
Although prokulica means Brussels sprouts, and that is the vegetable traditionally used in this preparation, broccoli (brokuli) is also a popular vegetable in Croatia and is also used in this way. Broccoli, like Brussels sprouts, is a vegetable developed from the cabbage. It spread westward to Italy and Dalmatia, probably in the seventeenth century, from its original home in Crete, Cyprus, or Anatolia. It is unlikely that these early broccoli were the ones with the dense flowering head available in our markets today. They probably were what is today called sprouting broccoli or asparagus broccoli, with edible flower shoots but no head. Today these broccoli crepes are favorites of the locals of Dubrovnik, medieval Ragusa, who always have appreciated fine food.
Yield: Makes 4 servings
Preparation Time: 30 minutes
|
|
1. Bring a large pot of well-salted water to a vigorous boil, then cook the broccoli until tender, about 6 minutes. Drain well and puree in a food processor or blender (preferably) for 45 seconds on low speed, scraping down the sides when necessary.
2. In a large bowl, mix the flour and eggs, beating until smooth. Gradually add the milk and then the broccoli. Season with salt and pepper.
3. Lightly oil a medium-size skillet and heat over medium-high until it begins to smoke. Pour a half ladleful of batter into the hot skillet, tilting and twirling the batter so it covers the bottom of the whole skillet.
Cook until the bottom is golden, about 2 to 3 minutes, then flip with a spatula and cook 2 to 3 minutes more. Transfer to a serving platter and gently smear some sour cream on it and fold in half, if desired. You can keep the crepes warm in the oven while you continue making the rest. Serve immediately once you finish making all the crepes.
Variation:
Note:
Posted: 01/09/2007
