“Krapec is a sweet Prekmurje dish, traditionally prepared on All Saints’ Day, but is now-days on the menu throughout the year. It’s a simple flat cake, tasty warm or cold. There are various types of Krapec. Every housekeeper has her own favourite recipe. The most common one is made with rice and can also be found among our recipes. The others can be made with millet or buckwheat. But no matter the flour, all are topped with walnuts.”
Ingredients (for the standard size baking tray):
300g flour
200ml warm milk
½ fresh yeast cake (21g)
¼ teaspoon salt
1 spoon sugar
2 spoons oil
+ oil for greasing
Ingredients for millet filling:
1 cup millet porridge
2,5 cups milk
750g cottage cheese/quark/curd cheese
3 egg yolks
cinnamon
vanilla seeds
5 spoons sugar
1 cup sour cream for coating
Ingredients for walnut filling:
300g grind walnuts
3 egg whites
pinch salt
2 spoons sugar
300g flour
200ml warm milk
½ fresh yeast cake (21g)
¼ teaspoon salt
1 spoon sugar
2 spoons oil
+ oil for greasing
Ingredients for millet filling:
1 cup millet porridge
2,5 cups milk
750g cottage cheese/quark/curd cheese
3 egg yolks
cinnamon
vanilla seeds
5 spoons sugar
1 cup sour cream for coating
Ingredients for walnut filling:
300g grind walnuts
3 egg whites
pinch salt
2 spoons sugar
Method:
- Sift the flour into a larger bowl, make a well in the middle and pour in the warm milk (not hot!). Crumble in the fresh yeast, add a spoon of sugar and wait till the yeast starter forms (ca. 8 minutes).
- When yeast starter begins to foam, add salt around the edges of the flour and oil. Knead everything together to form a soft and elastic dough.
- Leave it to rise for 1 hour.
- Cook the millet porridge in a slightly salted milk, stirring occasionally. Be careful not to overcook. The cooked millet grains should still be round, while the overcooked ones are popped open.
- Place the cooked millet into a strainer and leave it to cool. Save the strained milk.
- With a spoon or a whisk, mix together the ingredients for the filling (except for the cooked millet). Using an electric mixer can cause the filling to become too runny.
- Add cooled down millet porridge and mix it in with a spoon. The filling should be soft and fluffy. If it’s too dry, gradually add some milk saved from cooked millet porridge.
- Oil your hands and gently stretch the dough over the baking tray, leaving at least ½ cm for the edges.
- Spread the millet filling over the dough, leaving out the edges.
- Whip the sour cream with a fork. If you want, you can add a bit of sugar.
- Spread the sour cream over the millet filling.
- Bake the Krapec in a preheated oven at 180-200°C for 1 hour.
- While baking, prepare the walnut filling.
- Whip egg whites and sugar into a stiff meringue. Then gently, using a spoon or a spatula, mix in the walnuts.
- In last 5 minutes of baking, spread over the walnut filling.
- Leave it to cool before cutting.
- Dust it with caster sugar and cut it into 10x10 cm large pieces.
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