North Croatian Fried Chicken Crepes
Delight your taste buds with the irresistible flavors of North Croatian Fried Chicken Crepes, a unique fusion of tender, savory chicken filling wrapped in delicate, homemade crepes. This comforting dish features golden-brown breaded crepes, fried to crispy perfection and bursting with flavorful chicken seasoned with paprika, garlic, and onion. Perfect for dinner parties or an indulgent family meal, these crepes are as visually stunning as they are delicious. Serve them warm, garnished with fresh parsley, alongside a crisp salad or a dollop of creamy sour cream for an authentic Croatian touch. With its balance of textures and rich taste, this dish brings a regional European specialty straight to your kitchen.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 cups Milk
- 4 large Eggs
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 pound Chicken breast
- 1 small Onion
- 2 cloves Garlic cloves
- 1 cup Vegetable oil (for frying)
- 1 cup Breadcrumbs
- 1 cup Flour (for breading)
- 3 large Eggs (for breading)
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
In a medium mixing bowl, whisk together 1 cup of flour, 2 cups of milk, 2 large eggs, and 1 teaspoon of salt until smooth to create the crepe batter. Set aside for 10 minutes.
Preheat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
Pour approximately 1/4 cup of batter into the pan, swirling it to create a thin layer. Cook for about 1-2 minutes on each side or until lightly golden. Repeat until all batter is used, producing around 8-10 crepes. Set crepes aside.
For the filling, dice the chicken breast, onion, and garlic cloves.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
Add the diced chicken and season with paprika, salt, and black pepper. Cook until the chicken is fully cooked and lightly browned, about 7-10 minutes.
Allow the chicken mixture to cool slightly, then divide it evenly among the crepes. Roll each crepe tightly to form logs.
Set up a breading station with three shallow dishes: one with 1 cup of flour, one with 3 beaten eggs, and one with 1 cup of breadcrumbs.
Dip each stuffed crepe first in flour, then in the beaten eggs, and finally coat in breadcrumbs.
In a large skillet, heat 1 cup of vegetable oil over medium-high heat. Fry the breaded crepes in batches, cooking each side for 2-3 minutes or until golden brown and crispy.
Remove the fried crepes from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve warm, garnished with chopped parsley, if desired. Pair with a side salad or a dollop of sour cream for a traditional touch.
Nutrition Facts
Calories |
5141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.7 g | 428% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1795 mg | 598% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 38.4 g | ||
| Protein | 239.5 g | 479% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 974 mg | 75% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
