Romanian pancakes are similar to French crepes but they are more like a light,thin pancake. Like crepes they can be prepared with a savory or sweet filling. Unlike French crepes they do not get dry and they can be kept in the refrigerator and reheated. Below you will find a basic recipe for CLATITE: 1 1/4 cups plain flour 2 eggs 1 pinch salt 2 tbsp. superfine granulated sugar 1 1/2 cups of milk 2 tsp butter,melted,for batter 1 tbsp. butter,melted for cooking This is only for 8-10 pancakes but if you are like me you will double or triple this recipe and keep refrigerated for a desert ready in a couple of seconds. Sift the flour into a large bowl and make a well in the center. Break the eggs into the well and add a pinch of salt and the sugar for sweet pancakes or 2 tsp of salt for savoury pancakes. Beat egg mixture well with a fork. Add the milk and continue to beat slowly adding the flour, until the batter is smooth. Add the melted butter while continuing to beat the mixture with the fork. The batter should be the consistency of a light cream. Let the batter stand for 30 minutes. Butter a medium pan with a brush and put it over medium-high heat. Test butter temperature by splashing a few drops of water into the butter. Bubbles will sizzle then evaporate in a few seconds if the temperature is correct. Put about 3 tbsp. of batter at a time in the centre of the skillet and immediately tilt the pan in a slow,circular motion so that the batter spreads to cover the entire bottom of the skillet. As soon as one side starts to brown,flip the pancake over,either with a spatula or by a quick jerk of the pan. Brown the other side and then place pancake on a warm dish in the oven at low temperature.(that if you want to keep them warm) It should take about 30 seconds a side for each pancake. Make sure you butter the pan each time before adding the batter. Like this Article? Subscribe to Our Feed!
These traditional Romanian desserts are sweet, delicious, and full of so much history. From layer cakes to dumplings to pastries, bring a taste of Romania to your kitchen with these easy recipes.
Cozonac is a traditional Romanian Easter Bread that is fun to make and ridiculously delicious!
This Romanian style slow roasted caramelized cabbage is the caramelized onion of the cabbage world. It's sweet, spicy, smokey, tangy, and full of complex flavours. Through the magic of slow roasting, plain cabbage is transformed into a decadent comfort food that can be served over polenta, in a bun, with potatoes, or even with noodles.
This recipe makes two big, fluffy and beautiful cozonaci. The nutritional information is calculated on the basis of a slice, if each cozonac is cut into 15 slices (so 30 slices total).
This classic Romanian soup features hearty meatballs simmered in a flavourful broth with diced veggies and potatoes then finished with sour cream and fresh herbs like lovage, parsley and dill. Serve with hot pickled peppers and crusty bread for a perfect cold weather meal.
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she was a rather grumpy lady (and you wouldn't expect that from her name cause 'draga' is serbian for dear or darling) always complaining about us kids being too loud always asking us to go play somewhere else but every once in a while a miracle would happen she would stop being grumpy for a while and then gather bunch of kids around the garden table and serve us plum dumplings and cherry juice .. in my family plum dumplings were never made so, over the years i forgot about them .. but this summer that changed i've stumbled upon a blog post about them and that post made me remember the childhood and my neighbor draga (that passed away last winter) and i knew i had to try making my version - for the breadcrumb coating: 60 gr (2 oz) butter 2 tablespoons oil (i used sunflower oil) 200 gr (7 oz) fine breadcrumbs 1 cup sugar .. for the potato dough: 700 gr (1,5 pounds) white potatoes (i used kennebec potatoes) teaspoon salt 2 egg yolks 30 gr (1 oz) butter 1 and a half cups of flour .. 20 plums, unstoned (choose firm small plums if the plums are too big, you'll end up with gigantic dumplings..) first make the breadcrumbs coating: put butter and oil in a frying pan, over a medium heat when melted, add breadcrumbs and brown them remove from heat, cool a little bit then add sugar and mix well set aside boil unpeeled potatoes until soft remove from the heat and place under running water until cool enough to handle peel them and mash them (using fork or hand potato masher) add salt, egg yolks and butter, mix, then add flour and quickly mix ingredients with your hands into a soft dough.. do not overwork the dough and try not adding more flour that would make the dumplings hard and chewy .. work fast, dough is supposed to be sticky so work on well floured working surface .. roll out the dough with rolling pin into a large rectangle cut into 20 squares and place a plum into each square then close the dough around the plum and form a ball, using your palms .. heat a big pot of water until water starts simmering put several dumplings in it, one at a time (i cook 6 or 7 in one round) they are going to sink and after few minutes of cooking, they rise and start floating simmer dumplings for 5 more minutes after that point .. remove from the water with slotted spoon put into breadcrumbs mix and roll until covered completely .. they are best eaten the same day they are made if i have leftovers (and that almost never happens) i store them at room temperature cause potato dough hardens when stored in fridge .. recipe is adopted from this fabulous blog and i advice you to go there and check out the plum dumplings post even if it's written in serbian cause there is bunch of pictures of every single step .. mokosha
It’s about to be a factory of sweets up in this joint. I’m making my list and checking it twice. And I’m getting excited. These rugelach are most definitely adding to the exciteme…
Traditional Romanian food, dishes and recipes from Romanian cuisine. Discover the most popular foods, soups & desserts in Romania.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
These traditional Romanian foods are full of veggies, herbs, and spices. Get a taste of Romania and enjoy delicacies like cabbage rolls, cheese pie, and meatball soup.
Traditional Romanian food, dishes and recipes from Romanian cuisine. Discover the most popular foods, soups & desserts in Romania.
Their love for mamaliga was so great that Romanian Jews were referred to as “Mamaligas” long after they crossed the Atlantic.
Do you want intriguing treats, such as some iconic Romanian desserts, to make your meals or parties more wonderful? If so, you have come to the right place!
Rich, heartwarming, and utterly delicious, these Romanian desserts are sure to get your tastebuds dancing and your stomach singing on any trip to the beautiful country of Romania.
Cozonac is a traditional Romanian Easter Bread that is fun to make and ridiculously delicious!
Fragrant sweet bread and soft cheesecake filling make this scrumptious Romanian Easter cake - pasca.
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