Krokiety

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Yield: 12 

Ingredients

• 2 cups of all-purpose wheat flour
• 2 glasses of milk or water
• 2 tablespoons of butter or oil
• 3 medium eggs
• 1/2 teaspoon of salt and sugar

• 2 medium or large eggs
• 2 tablespoons of wheat flour
• half a cup of good breadcrumbs
• oil for frying

Instructions

1. Put two glasses of flour into a large bowl and break 3 eggs into it along with 2 glasses of room temperature milk or water and one spoon of oil. Whisk together by hand or use a blender.
2. Preheat a flat pan of about 8" diameter. Spray with oil.
3. Pour enough dough into the pan until the mass freely covers the surface of the pan. Each time when pouring a batch onto the pancake, lift the pan over the burner to spread it evenly. Turn it over after about 1-2 minutes. Repeat until you run out of dough.
4. Insert the filling into each krokiet (see recipe for cabbage & mushroom filling). Place a large portion of the stuffing in each pancake.
5. Use the stuffing to make a thicker roll by placing it on one side of the cake.
6. First, roll the sides of the pancake inward (they don't have to touch each other). Then put the top of the pancake on them and start curling the krokiet.
7. Prepare 3 plates. lace two tablespoons of flour on a flat plate, whipped eggs on another, and breadcrumbs on the last one.
8. First, just lightly coat each croquet in the flour. Then dip it in the egg, and finally coat it in breadcrumbs.
9. On a bigger pan heat up some oil and fry your krokiety until they're brown, for about 1-2 minutes on each side.

Nutrition Information:

Yield:12 

Serving Size: 1

Amount Per Serving:

Calories: 184 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 77mg Sodium: 183mg Carbohydrates: 23g Fiber: 1g Sugar: 3g Protein: 7g