Slovenian Stuffed Pancakes

Ingredients

The Slovenian Stuffed Pancakes differ from the original British Burrito in terms of ingredients and flavors. While the British Burrito typically includes ingredients like beans, meat, and cheese, the Slovenian adaptation incorporates traditional Slovenian ingredients such as smoked sausage, sauerkraut, and cottage cheese. The flavors are also distinct, with the Slovenian version offering a combination of smoky, tangy, and creamy tastes. We alse have the original recipe for British Burrito, so you can check it out.

• For the pancakes: For the pancakes:
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 400ml (1 3/4 cups) milk 400ml (1 3/4 cups) milk
• Pinch of salt Pinch of salt
• Butter or oil for frying Butter or oil for frying
• For the filling: For the filling:
• 200g (7 oz) smoked sausage, sliced 200g (7 oz) smoked sausage, sliced
• 200g (7 oz) sauerkraut, drained 200g (7 oz) sauerkraut, drained
• 200g (7 oz) cottage cheese 200g (7 oz) cottage cheese
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons oil 2 tablespoons oil
• For serving: For serving:
• Sour cream Sour cream
• Fresh herbs (such as parsley or dill), chopped Fresh herbs (such as parsley or dill), chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, eggs, milk, and salt until you have a smooth batter. Let it rest for 10 minutes.
2. 2.
   Heat a small amount of butter or oil in a non-stick frying pan over medium heat. Pour a ladleful of batter into the pan and swirl it around to create a thin pancake. Cook for about 2 minutes until the edges start to brown, then flip and cook for another minute. Repeat with the remaining batter.
3. 3.
   In a separate pan, heat the oil over medium heat. Add the chopped onion and sauté until translucent. Add the sliced smoked sausage and cook until lightly browned.
4. 4.
   Add the sauerkraut to the pan and cook for a few minutes until heated through.
5. 5.
   To assemble the stuffed pancakes, place a pancake on a clean surface. Spread a spoonful of cottage cheese on one side of the pancake, then add a spoonful of the sauerkraut and sausage mixture on top. Roll up the pancake tightly, tucking in the sides as you go. Repeat with the remaining pancakes and filling.
6. 6.
   Heat a little oil in a frying pan over medium heat. Place the stuffed pancakes in the pan, seam side down, and cook until golden brown and crispy on all sides.
7. 7.
   Serve the Slovenian Stuffed Pancakes with a dollop of sour cream and a sprinkle of fresh herbs.

Treat your ingredients with care...

• Smoked sausage — If you prefer a milder flavor, you can use a less smoky variety of sausage.
• Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its tanginess if desired.
• Cottage cheese — For a creamier texture, blend the cottage cheese in a food processor before using it as a filling.

Tips & Tricks

• To save time, you can prepare the pancake batter in advance and refrigerate it until ready to use.
• Experiment with different fillings such as mushrooms, spinach, or grated cheese to create your own variations.
• If you prefer a vegetarian version, you can replace the smoked sausage with grilled vegetables or tofu.

Serving advice

Serve the Slovenian Stuffed Pancakes hot, accompanied by a fresh green salad or pickles for a balanced meal.

Presentation advice

Arrange the stuffed pancakes on a platter, garnish with a sprinkle of fresh herbs, and serve with a side of sour cream for dipping.