The sunshine was blindingly brilliant by the time we awoke our first morning in Croatia. I had slept like the dead after two weeks on the road, the sound of the waves on the nearby beach lulling me to a much-needed rest. After tending to my brother’s wounded hands and feet – souvenirs from his nighttime encounter with a sea urchin – we set off in the cool morning air, basking in the sea breezes billowing in off the Adriatic.
We rolled the windows down and let in the cold, salty air, delighting in the sunlight dancing across the waves, the cries of gulls near the fishing nets, and the promise of pastries and coffee awaiting us in town.
It was one of those amazing spring mornings where everything seems fresh, clean and so alive. I breathed deeply and felt peaceful and happy. While I had loved Bosnia more than I ever thought possible, I confess it did my heart good to leave the cross-covered hillsides and bullet-riddled buildings and spend some time near Dubrovnik, soaking up the serene views of red-tiled roofs, bright blue sea and citrus trees laden with fruit.
Although our breakfast that morning was eaten while we strolled cobbled streets, a perfect sit-down breakfast would’ve been Hrvatske Palacinke, Croatian Crepes. I love these little beauties! The crepe itself is traditionally made with all white flour, but I like more substance to mine so I made them with half white/half whole wheat and they turned out marvelously! Each crepe is filled with a sweetened cottage cheese, rolled up, brushed with sour cream and baked for 20 minutes. They are usually served with Lekvar, a thick jam or fruit butter, but I had the most lovely Lapin Cherries on hand, so I piled those on instead. Wonderful. The crepes are sweet but hearty and the cottage cheese filling is delectably creamy against the tart, juicy cherries.
Next time I will take you to Old Town Dubrovnik.
If you could spend a fine spring morning anywhere in the world, where would you go?
(Before I go, I just found out that my new guest post is up at TheTravelBelles!! If you’re interested in photos and descriptions from a morning in Greece, pop on over for a visit and let me know what you think of the Convent of Vlachernas)
1 1/4 c. milk
1/4 cup butter
1/2 cup white flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1/4 cup sugar
1 tub cottage cheese
1-2 Tbsp Agave or 1/4 cup sugar
- Preheat oven to 350 F.
- Warm butter and milk in pan, set aside to cool.
- In separate bowl combine flour, baking powder, sugar and salt.
- Add milk mixture and eggs and beat until smooth.
- Chill batter overnight.
- In separate bowl mix cottage cheese, egg and sweetener. Chill until ready to cook.
- When ready to cook, grease frying pan with a bit of bacon grease.
- Pour 1-2 tablespoons batter and smooth with bottom of 1/4 cup measuring cup to make a thin pancake.
- Turn when golden brown.
- Place 1 tablespoon cottage cheese mixture in center of each crepe and roll.
- Lightly grease baking dish, place palacinke side by side and brush tops with sour cream.
- Bake for 20 minutes. Serve warm.