Korejevec - Slovenian Savory Stuffed Pancakes

Ingredients

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the filling: For the filling:
• 1 lb (450g) ground meat (beef or pork) 1 lb (450g) ground meat (beef or pork)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For serving: For serving:
• Sour cream Sour cream
• Fresh salad Fresh salad

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground meat to the skillet and cook until browned. Stir in the paprika, salt, and black pepper. Remove from heat and set aside.
4. 4.
   Heat a non-stick skillet or pancake griddle over medium heat. Brush the surface with a small amount of vegetable oil.
5. 5.
   Pour a ladleful of the pancake batter onto the skillet and spread it evenly to form a thin pancake. Cook until the edges start to brown and the surface is set, then flip and cook the other side for another minute. Repeat with the remaining batter.
6. 6.
   Place a spoonful of the meat filling onto each pancake and roll it up tightly.
7. 7.
   Serve the stuffed pancakes with a dollop of sour cream and a side of fresh salad.

Treat your ingredients with care...

• Ground meat — Choose lean ground meat for a healthier option. You can also mix different types of ground meat, such as beef and pork, for a more complex flavor.
• Paprika — Opt for a high-quality sweet or smoked paprika to add depth to the filling. Adjust the amount according to your preference for spiciness.

Tips & Tricks

• To make the pancakes more tender, let the batter rest for at least 10 minutes before cooking.
• If you prefer a vegetarian version, you can substitute the ground meat with cooked mushrooms or a mixture of vegetables.
• Experiment with different fillings such as cheese, spinach, or roasted peppers to add variety to the dish.
• Serve the stuffed pancakes with a side of sautéed vegetables for a complete meal.
• Leftover stuffed pancakes can be refrigerated and reheated in a skillet or microwave.

Serving advice

Serve the Korejevec stuffed pancakes hot, accompanied by a generous dollop of sour cream. The creamy tanginess of the sour cream complements the savory flavors of the dish perfectly.

Presentation advice

Arrange the stuffed pancakes on a platter, placing them seam-side down to showcase the filling. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color.