Recipe: Überbackene Fleischpalatschinken

They don't look like much, but they taste great.

They don’t look like much, but they taste great.

8 crepes

For the filling:
Oil, for frying
2 shallots (or 1 onion), finely chopped
2 cloves of garlic, finely chopped
400 grams (14 oz) ground meat
1-2 tsp dried parsley
1 tsp paprika
1/4 tsp nutmeg
1 cup crème fraîche (or 150 grams [5.3 oz) sour cream)*

For the topping:
200 grams (7.1 oz) sour cream
100 milliliters (ca. 1/2 Cup) heavy/whipping cream
2 egg yolks
Grated cheese (for sprinkling)*

1. Preheat oven to 180-200 ° C (350-390 F).

2. Make the filling: Heat the oil in a pan and fry the onions and garlic until translucent.

3. Add the ground meat and spread it out evenly throughout the pan. Fry until almost cooked through, stirring frequently.

4. Season with parsley, nutmeg, paprika, salt, and pepper and fry until the meat is completely cooked through.

5. Remove from heat, pour out pan juices, and stir in crème fraiche (or sour cream) until thoroughly combined. Season to taste again, if needed. Let cool.

6. Make the topping: Combine the sour cream, whipped cream, and egg yolks and stir until smooth. Season with salt and pepper.

7. Lay one crepe out flat and spoon some of the meat filling over the left third of the crepe. Roll the crepe, starting with the end with the meat, and put it in a pre-greased baking dish seam-side down.  Repeat with remaining crepes.

8. Add any leftover meat filling to the topping sauce and stir well. Pour over the pancakes, then sprinkle with grated cheese. Cook for 15 minutes.

1. I used sour cream in the filling vice crème fraîche, and Emmentaler cheese for sprinkling.

2. I made one pan of pancakes following this recipe exactly, and a second pan where I substituted würzige käsesauce for the sour cream topping. (See the recipe for the käsesauce here.) I liked the original version better because it was “eggier” and heartier, but my husband liked the cheese sauce version better. I’ll be making both versions again.

The käsesauce version look more appealing in the pan.

The käsesauce version looks more appealing in the pan than the original.


Recipe: Ćevapčići

Ćevapčići with lescó and lángos, only this time the Ćevapčići was homemade

Ćevapčići with lescó and lángos, only this time the Ćevapčići was homemade

500 grams (18 oz) ground beef/lamb mixture
2 medium red onions, finely chopped
3 garlic cloves, finely chopped
1 tsp salt
1/2 tablespoon pepper
1 teaspoon (hot/spicy) chili powder
1 tablespoon paprika
1 tablespoon parsley, dried
2 tablespoons oil
1 tsp baking powder
50 milliliters (ca. 1/4 Cup) mineral water
Oil, for frying

1. Mix the meat, onions, and garlic in a large bowl.

2. Add in all the spices, oil, baking powder, and mineral water.

3. Transfer meat mixture to a stand mixer and knead with the dough hook until all the ingredients are evenly distributed and the “dough” starts to hold together.

4. Knead the “dough” really hard with either the machine or your hands for 15-20 minutes more, then let the “dough” rest in the refrigerator for half an hour.

5. Shape the “dough” into small rolls that look like fingers (but slightly thicker) and place them on a baking sheet lined with parchment paper. Refrigerate overnight.

6. Pour enough oil in a non-stick pan to coat the bottom and heat. Fry the “meat fingers” until they are dark brown on the outside.

Tip: I fried my with lángos in the same oil I had fried the Ćevapčići in, and then skipped brushing them with oil and garlic. They were goooood this way.

Recipe: Faschierte Laibchen

My laibchen don't look as good as the ones in restaurants, but they tasted good.

My laibchen didn’t look as good as the ones in restaurants, but they tasted good.

Laibchen are fried mixed-meat patties. The first time I had them they were served with Erdäpfelpüree (creamy mashed potatoes), so that is how I will always serve them.

1 stale roll (or ca. 1C breadcrumbs)
1 onion
250g (about 9 oz) ground mixed meat
pinch of flour
1 egg
1 garlic clove (minced)
1 pinch marjoram
half bunch of parsley (or equivalent amount of dried parsley flakes)
1 pinch salt and pepper
1 pinch soup seasoning*
1 pinch thyme

1. Grind the stale roll into crumbs. Finely chop the onions and fry until golden brown.

2. Put the ground meat in a bowl and add the flour and fried onion. Mix in the remaining ingredients and knead everything well. Form patties from the mixture.*

3. Fill a non-stick frying pan with at least 1″ of oil. Heat the oil and slowly fry the patties on both sides until they have a nice brown color.*

4. Drain on paper towels and serve immediately.


1. I could not find a package labeled “soup seasoning” so I ground half a beef bouillon cube and used it.

2. The patties I made were about 4″ in diameter and 3/4″ thick, and the recipe yielded five patties of this size. You can really make the patties any size you want, though.

3. Exact cooking time depends on the size of the patties. Mine took 10-15 minutes of frying on each side before they were done.