Ljubljana Style Pancakes with Tarragon and Curd


  1. Batter,
  2. 250 g fine flour,
  3. 500 mL milk,
  4. 60 g butter,
  5. 2–3 eggs,
  6. 1 tbsp sugar,
  7. salt.

Curd filling with tarragon

  1. 250 g curd,
  2. 200 mL cream,
  3. 1–2 eggs,
  4. 2 tbsp sugar,
  5. 1 tbsp breadcrumbs,
  6. a pinch of salt,
  7. 1 bunch of tarragon.

Egg sauce

  1. 100 mL cream,
  2. 1 egg,
  3. a pinch of salt.


Whip the batter. Smash the eggs. Sift the flour into a bowl. Add eggs and a pinch of salt. Gradually add milk while mixing. Ingredients should be beaten until smooth liquid batter is obtained, which should then be left to rise for 30 minutes. Heat 300 mL water in a plate-size dish. Butter a smooth fireproof baking sheet.

Melt some butter in a frying pan for pancakes. Remove the excess butter. By tilting the frying pan, pour in so much batter to get a thinner pancake. Fry the pancake until golden brown and turn it to the other side. Fry all the pancakes that should be then carefully laid out on a plate over a water bath.

Curd filling with tarragon. Clean and chop the tarragon. Mash the curd and then add sour cream, eggs, sugar, breadcrumbs, a pinch of salt, chopped tarragon, and mix everything thoroughly.

Preheat the oven to 200 ºC. Fill each pancake with the stuffing, wrap and put on the buttered baking sheet. Stir gently the cream, an egg and a pinch of salt in a cup. Pour the resulting mass on the pancakes, which then should be put into a preheated oven for 30 minutes.

Serve to the table sprinkled with sugar powder.

Source: gurman.eu