Ligurian-style Mađarica

Ingredients

While the original Croatian Mađarica is a sweet cake made with layers of chocolate and vanilla, the Ligurian-style Mađarica takes a savory turn. Instead of chocolate, this adaptation features layers of thin crepes filled with creamy Ligurian cheese and fragrant herbs. The flavors are reminiscent of Ligurian cuisine, adding a unique twist to the traditional Croatian dish. We alse have the original recipe for Mađarica, so you can check it out.

• For the crepes: For the crepes:
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 4 large eggs 4 large eggs
• 500ml (2 cups) milk 500ml (2 cups) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the filling: For the filling:
• 300g (10.5 oz) Ligurian cheese (Stracchino or Crescenza) 300g (10.5 oz) Ligurian cheese (Stracchino or Crescenza)
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 16g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, salt, and olive oil until smooth. Let the batter rest for 30 minutes.
2. 2.
   Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1 minute, until the edges start to lift. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.
3. 3.
   In a separate bowl, combine the Ligurian cheese, Parmesan cheese, basil, thyme, salt, and pepper. Mix well to combine.
4. 4.
   Place one crepe on a serving plate and spread a thin layer of the cheese mixture on top. Repeat the process, layering the crepes and cheese mixture until all the crepes are used, finishing with a layer of cheese on top.
5. 5.
   Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
6. 6.
   Before serving, remove the plastic wrap and let the Mađarica come to room temperature. Cut into slices and serve.

Treat your ingredients with care...

• Ligurian cheese — If you can't find Stracchino or Crescenza, you can substitute it with another soft and creamy cheese like Brie or Camembert.
• Fresh basil — To enhance the flavor, gently tear the basil leaves instead of chopping them.
• Fresh thyme — If you don't have fresh thyme, you can use dried thyme, but reduce the amount to 1 teaspoon.

Tips & Tricks

• Make the crepe batter in advance and refrigerate it overnight for even better results.
• Use a non-stick skillet to ensure the crepes don't stick.
• Let the Mađarica rest in the refrigerator for at least 2 hours to allow the flavors to develop fully.
• Serve the Mađarica at room temperature for the best taste and texture.
• Garnish with fresh basil leaves before serving for an extra touch of freshness.

Serving advice

Serve Ligurian-style Mađarica as an appetizer or a light lunch. Pair it with a fresh green salad dressed with lemon vinaigrette to complement the flavors.

Presentation advice

When serving, cut the Mađarica into neat slices and arrange them on a platter. Garnish with a sprig of fresh basil for an elegant touch.