Međimurska Bidra - 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the filling: For the filling:
• 1 lb (450g) ground chicken 1 lb (450g) ground chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 zucchini, grated 1 zucchini, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the topping: For the topping:
• 1/2 cup (120g) sour cream 1/2 cup (120g) sour cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 26g
• Fiber: 4g
• 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.
   Heat a non-stick skillet over medium heat and brush it with olive oil. Pour a ladleful of batter onto the skillet and swirl it around to form 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 olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Add the ground chicken and cook until browned.
4. 4.
   Stir in the grated carrot, bell pepper, zucchini, paprika, dried thyme, salt, and pepper. Cook for another 5 minutes until the vegetables are tender.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Place a spoonful of the filling onto each pancake and roll it up tightly. Arrange the stuffed pancakes in a baking dish.
7. 7.
   Bake for 15-20 minutes until the pancakes are golden and crispy.
8. 8.
   Serve the Međimurska Bidra hot, topped with a dollop of sour cream and garnished with fresh parsley.

Treat your ingredients with care...

• Ground chicken — Ensure the ground chicken is fully cooked before adding the vegetables to the filling mixture.
• Pancakes — Make sure the skillet is properly heated before pouring the batter to achieve thin and evenly cooked pancakes.
• Sour cream — Use full-fat sour cream for a creamy and rich topping.

Tips & Tricks

• To save time, you can prepare the pancake batter in advance and refrigerate it for up to 24 hours.
• Experiment with different fillings by adding mushrooms, spinach, or cheese to cater to your taste preferences.
• Serve Međimurska Bidra with a side of fresh salad for a complete and balanced meal.
• Leftover stuffed pancakes can be refrigerated and reheated in the oven for a quick and delicious meal the next day.
• If you prefer a spicier filling, add a pinch of chili flakes or a dash of hot sauce to the mixture.

Serving advice

Serve Međimurska Bidra as a main course, accompanied by a fresh green salad and a side of sour cream. The creamy sour cream topping adds a tangy contrast to the savory stuffed pancakes.

Presentation advice

Arrange the golden stuffed pancakes on a platter, garnished with fresh parsley. The vibrant colors of the vegetables peeking through the rolled pancakes will make for an enticing presentation.