Rhenish-Hessian Herovke with a Twist

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.

• 250g (8.8 oz) ground pork or beef 250g (8.8 oz) ground pork or beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 2 eggs 2 eggs
• 300ml (1 1/4 cups) milk 300ml (1 1/4 cups) milk
• 50g (1.8 oz) butter, melted 50g (1.8 oz) butter, melted
• 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

1. 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.
2. 2.
   In a separate bowl, whisk together the flour, eggs, milk, and melted butter until you have a smooth batter.
3. 3.
   Heat a small amount of vegetable oil in a non-stick frying pan over medium heat.
4. 4.
   Pour a ladleful of the pancake batter into the pan and spread it evenly to form a thin pancake.
5. 5.
   Cook the pancake for 2-3 minutes until the edges start to crisp up.
6. 6.
   Spoon a generous amount of the meat filling onto one half of the pancake.
7. 7.
   Fold the other half of the pancake over the filling to create a half-moon shape.
8. 8.
   Cook the stuffed pancake for another 2-3 minutes until it is golden and crispy.
9. 9.
   Repeat the process with the remaining batter and filling.
10. 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.