CLATITE BRASOVENE - CREPES BRASOV STYLE

We recently traveled to Romania, and I had a chance to refresh 

my cooking portfolio with some Old World recipes.

A lots of gastronomical memories, came back to me, helping my inspiration for

this dish, a classic, from my beloved native town: Brasov.

One of my fond memories from childhood, is assisting my grandmother Ana, preparing " Clatite Brasovene". She was actually the only one in the family, that mastered the recipe for this dish....no offense Mom :)

Here is  the recipe!

Crepes (15 min.)

2 eggs

1 lb of all purpose flour

2 cups of milk

1 pinch of salt

Mix the ingredients together to form the batter.

Refrigerate the batter for 10 minutes before making the crepes.

Brush a non stick pan with melted butter, then cook the crepes.

Depends on the size, but you should be able to make 10-12 crepes.

Filling ( 10 min.)

1 lb of ground meat (beef, veal or pork)

1 small onion

1 medium size carrot

1 cup of milk

1/2 cup of flour

chopped parsley

paprika

salt pepper

cooking oil

Heat up the oil in a saute pan, add the chopped onions, carrot and the ground meat, 

cook the mixture until the meat turns a brown..

Make sure that you are mashing the meat with a fork, so you don't get  big chunks.

Add the spices, then the milk, keep stirring until the mixture becomes homogeneous, then sprinkle the flour, and stir together.

Set the saute pan aside and let the filling cool off about 20 minutes.

Sauce ( 10 min.)

1 cup of heavy cream

1 cup of white wine

2 medium sized fresh chopped tomato

2 tbs paprika

salt

fresh milled black pepper

Transfer the filling from the pan into a bowl, and over low flame, heat up the same pan, adding wine, cream and the tomatoes.

Cook the sauce until the tomatoes are soft, add the paprika, salt and pepper, 

then process the sauce until smooth.

Now, you are almost there.

Pour half of the sauce in a pan, fill and fold the crepes, burrito style, 

then layer them in the pan,

then cover them with the rest of the sauce.

Add some shredded cheese and some breadcrumbs on each crepe.

Bake them at 350 degrees for about 12 minutes.

We had them over sauteed spinach with garlic and oil, 

but you can enjoy them by themselves.

It's a must to have them with a nice glass of white or rose, as well a beer!

Enjoy!