Recipe
Rhenish-Hessian Herovke with a Twist
Savory Stuffed Pancakes: A Rhenish-Hessian Delight
4.4 out of 5
Indulge in the flavors of Rhenish-Hessian cuisine with this delightful twist on the traditional Bosnian dish, Herovke. These savory stuffed pancakes are a perfect blend of Bosnian and Rhenish-Hessian culinary traditions, offering a unique and delicious experience.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low-carb, High-protein, Dairy-free, Nut-free
Allergens
Eggs, Milk, Wheat
Not suitable for
Vegetarian, Vegan, Gluten-free, Paleo, Keto
Ingredients
In this adaptation of Herovke to Rhenish-Hessian cuisine, we incorporate the flavors and ingredients commonly found in the region. The traditional Bosnian dish is transformed by using local Rhenish-Hessian ground meat, such as pork or beef, and adding regional herbs and spices. The pancakes are cooked until crispy, which is a departure from the softer texture of the original dish. These modifications create a unique fusion of flavors that celebrate the culinary heritage of both cuisines. We alse have the original recipe for Herovke, so you can check it out.
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250g (8.8 oz) ground pork or beef 250g (8.8 oz) ground pork or beef
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried marjoram 1 teaspoon dried marjoram
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Salt and pepper to taste Salt and pepper to taste
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200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
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2 eggs 2 eggs
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300ml (1 1/4 cups) milk 300ml (1 1/4 cups) milk
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50g (1.8 oz) butter, melted 50g (1.8 oz) butter, melted
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Vegetable oil for frying Vegetable oil for frying
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 25g, 10g
- Carbohydrates (total, sugars): 30g, 4g
- Protein: 25g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the ground meat, chopped onion, minced garlic, dried thyme, dried marjoram, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
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2.In a separate bowl, whisk together the flour, eggs, milk, and melted butter until you have a smooth batter.
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3.Heat a small amount of vegetable oil in a non-stick frying pan over medium heat.
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4.Pour a ladleful of the pancake batter into the pan and spread it evenly to form a thin pancake.
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5.Cook the pancake for 2-3 minutes until the edges start to crisp up.
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6.Spoon a generous amount of the meat filling onto one half of the pancake.
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7.Fold the other half of the pancake over the filling to create a half-moon shape.
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8.Cook the stuffed pancake for another 2-3 minutes until it is golden and crispy.
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9.Repeat the process with the remaining batter and filling.
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10.Serve the Rhenish-Hessian Herovke hot, accompanied by a fresh salad or pickled vegetables.
Treat your ingredients with care...
- Ground meat — Ensure the meat is well-seasoned and cooked thoroughly to ensure food safety.
- Dried thyme and marjoram — If you prefer a stronger herbal flavor, you can increase the amount of these herbs.
- Pancake batter — Make sure to whisk the batter until smooth to avoid lumps in the pancakes.
- Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the pancakes.
Tips & Tricks
- For a spicier version, add a pinch of chili flakes to the meat filling.
- Experiment with different fillings such as cheese, spinach, or mushrooms for a vegetarian option.
- Serve the Herovke with a dollop of sour cream or yogurt for added creaminess.
- Make a larger batch of the pancakes and freeze them for later use. Simply thaw and reheat in a pan when needed.
- If you prefer a lighter version, you can use ground turkey or chicken instead of pork or beef.
Serving advice
Serve the Rhenish-Hessian Herovke hot, accompanied by a fresh green salad dressed with a light vinaigrette. The tanginess of the salad complements the rich flavors of the stuffed pancakes perfectly.
Presentation advice
Arrange the stuffed pancakes on a platter, showcasing their golden and crispy exterior. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color.
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