Case Polla Schinken
One of my fondest memories is from Mother's Day. My oldest daughter was testing her culinary skills and made me crepes in bed. She proudly presented them to me with some home made strawberry jam, a glass of orange juice, and a nice fresh cup of coffee.
The only problem was that she doubled the recipe because they were so thin as she was making them. Well, if any of you are familiar with crepes, you know that you get quite a few from a single recipe. When she brought it down to me it was heaping with crepes. I am not exaggerating when I say there had to be about 50 of those lovely light pancakes on the plate.
Well, how do explain to child over kill? I love crepes but.....seriously there is no way in heaven I could have eaten all of these. So being the resourceful mommy that I was. I had her help me make a dish that my mother taught me when I was young from crepes. We served these crepes not only for breakfast but for dinner too that day.
Below is a recipe for crepes and directly following is my Mother's famous "Case Polla Schinken" this is a Hungarian recipe my grandmother brought from Europe when she was a young bride. This recipe was in her family for years. My grandmother would be 120 years old if she were still alive so you know this is a very old recipe.
-----CREPES-----
2 c Flour
2 tb Sugar
2 lg Eggs
2 c Milk
2 tb Oil, cooking
Combine the flour, sugar, eggs, and milk and beat
until smooth. The resulting batter should be the
consistency of thin cream.
Add oil to the batter and mix lightly.
Grease an 8-inch crepe pan or frying pan lightly
with butter and heat until the butter is quite hot but
not burned.
Ladle about 1/3 cup (or a bit less) of the batter
into the pan and rotate the pan to spread the batter
evenly. Cook the crepe until it looks firm and is
lightly browned at the edges (about 1 minute) then
turn the crepe over with a thin spatula or your
fingers and cook the other side for about 30 seconds.
Grease the pan with a bit more butter about every other crepe, or when the crepes begin to stick.
Repeat until the batter is gone.
Case Polla Schinken
This is a recipe without exact amounts but you are not to worry it comes out great!
1 large carton of cottage cheese
3 eggs
1/2 c sugar
2 t vanilla extract
1 pint of sour cream
Drain the cottage cheese well ( I use large curd it is easier to drain)
When you have the excess moisture out of the cottage cheese pour it into a large mixing bowl.
Now add eggs, vanilla, and sugar. Mix it together well.
Grease a 9x13x2 inch pan. And, pre heat oven to 350 degrees.
Now take one crepe at a time and lay it flat on the table in front of you. Place about 1/4 c. of the mixture into the center. Fold the two sides in toward the center of the crepe. Now roll it up almost like a blintze. Place them in a single layer filling the bottom of the pan. Now fill the next layer as you did the first.
Continue layering until you have used all your crepes. Spread sour cream over the top and bake for about 1 hour.
These are so yummy you would not believe it. I serve them as a meal or even as a dessert they are fantastic. I hope you enjoy these I sure do.
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