Romanian Style Crepes

I am so excited to share this recipe with you all.

I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.

Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!

Ingredients

2 cups flour
2-3 eggs
a good pinch of salt
1 tbsp sugar
milk
mineral water
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)

Directions

  1. In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
  2. Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
  3. Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
  4. Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
  5. Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
  6. Using a long knife, (you can use a spatula, but a knife works better – and if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or  until the batter is no longer wet and cook for another ~30 seconds or so.

Tips:

  • If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
  • If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
  • In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.

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Plum Dumplings & Other Kitchen Adventures

First thing’s first: my feet hurt like you wouldn’t believe. I’ve been standing and walking all day long in non-supportive flip flops while cooking. My back’s also killing me a bit – signs of getting old??

Anyway, my parents have been down in Atlanta this weekend at a wedding, and this is the first time ever that my brother and I have been left alone for a prolonged period of time in the house. Since I don’t work Sundays, and I didn’t feel like spending my morning at the gym (though I should have!) AAAAND my creativity is currently shot in the art department, I threw myself into cooking. And drinking Blake’s Hard Cider, YOLO.

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I was not expecting a pleasant pinky-peach color.

It started out with deciding I was going to make Romanian plum dumplings (galueste cu prune). It’s a fairly easy recipe, and I found a recipe I liked. Since it begins by boiling potatoes, I did that – but I didn’t boil them well enough. Ensue frustration and annoyance at my impatience.

I was going to throw them away and feel guilty, but then I made a snap decision to save them and make a casserole/cheese melt thing. SUPER easy: I took the mildly boiled potatoes, chopped up 2 onions and 3 carrots, topped off with seasoned salt, paprika & garlic powder, feta cheese, Parmesan cheese, and then laid Muenster and Colby Jack cheese slices on top cause I didn’t have shredded cheddar and couldn’t go grab some (had other stuff cooking!). Baked this at 385 degrees Fahrenheit for about 40 minutes. It turned out really good, but I think the potatoes could’ve used more salt.

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The finished project.

Meanwhile, I had to boil another batch of potatoes. This time it went great. I was able ice bath the skins off and then mash them with a handheld mixer (+ 1 egg, + 50g butter) and then add in the flour (375g) and kneed the dough along. Afterwards, I cut up 5 plums into 12 pieces each, which ended up being excessive and made my third dish of the night, spiced plums. plums

I rolled out the dough and cup it up into palm sized sections, stuffed a piece of plum in along with 1/2 a teaspoon of sugar + cinnamon + cloves + cardamom, and pinched each shut and rolled them around until they were circular. Then came the boiling bath – I had to do it in two batches cause they were so big and so many.

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While they were boiling, I fried some plain breadcrumbs and EVOO in a pan and moved it to a big bowl. After the dumplings were done boiling, I strained them and then stuck them in the breadcrumbs and rolled them around. VOILA!

I ate 5. #noregrets

I ate 5. #noregrets

Oh, and the spiced plums? Super easy. Spray oiled a small baking dish, dumped the rest of the plums in there and topped them off with the remaining sugar + spice (and everything nice) mixture, sprayed with oil, and then baked for about 25-30 minutes at 350 F. The sugar mixture became kind of like a spiced glaze. So good.

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Oh, and all of these pictures were taken with my Samsung Galaxy Note 5. I was too lazy to mess with my Nikon today – partly because my fingers were sticky with dough and other ingredients for 6 hours straight. But I will say that I’m REALLY enjoying this phone’s camera and I’m so glad I decided to go with it rather than my initial intention of the Galaxy s6. The camera really sold me in store, and it excels IRL too.

Don’t forget to check out my Instagram @lovelikeangels, Society6 @lovelikeangels and Etsy @lovelikeangels

Pogacele

Woohoo! Everything’s back and up running and I have new material. Mostly food porn. My mom made these things called pogacele (I think) a couple weeks ago that involve a whole lot of rolling, stretching, rerolling. They’re traditionally made with bacon or something, but she made an equally delicious version with feta cheese and dill. Feta cheese and dill gives me life guys. And so does 16GB of RAM on this laptop, holy crap. Editing this in Photoshop was such a breeze, you have no idea. Enjoy! P.S. Here’s a recipe. You might have to hit translate though. DSC_1578copy

Perişoare

My mom made one of my favorite dishes today: Romanian meatball soup (ciorba de perişoare) and it turned out SO GOOD, I had it for lunch and dinner.

Everybody makes it a little differently, but the ingredients are relatively the same. It involves meatballs (obviously) which we make from ground turkey, onions, carrots, tomatoes, parsley, and seasonings. And some other stuff. You can Google ‘ciorba de perişoare’ and you’ll find numerous recipes.

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