Buckwheat Krapec

A dish, also known as krópec, is a savory or sweet flatbread that is a specialty of Prlekija. The flatbread is made from a thin layer of buckwheat dough, rolled into a circle, and topped with quark and sour cream. Traditionally, the flatbread is baked in a bread oven, but if you dont have one, you can also use a regular oven.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 200 g Flour, buckwheat

  • 2 dl Water

  • pieces Salt, table

  • 100 g Flour, Wheat, bread flour

Filling

  • 500 g Cheese, cottage cheese

  • 2 dl Sour cream

  • 1 piece Egg, fresh

  • pieces Salt, table

  • 1 dl Sour cream

Steps

  1. Place the buckwheat flour in a bowl and scald it with salted boiling water. Mix and wait for the scalded flour to cool slightly, then add wheat flour and knead everything together into a smooth dough. Let the dough rest for 5-10 minutes.

  2. Preheat the oven to 180 degrees Celsius. Line a low baking dish with parchment paper. Lightly flour the work surface and roll out the dough thinly into a circle large enough to fit the baking dish. If baking the flatbread in a bread oven, roll the dough to the size of a peel. Leave the edge slightly thicker or crimp it to prevent the filling from spilling over.

  3. In a bowl, mix the quark, sour cream, and egg. Lightly salt the mixture and add sugar if desired. Spread the prepared filling over the rolled-out dough. Bake the buckwheat krapec in the preheated oven for 30-40 minutes or until the edge is nicely browned and the filling is golden-brown. Once baked, spread a deciliter of sour cream over the top. Serve the dish while still warm.

Nutrition Information (Per 100g)

  • Calories: 179.32 kcal
  • Fat: 2.64 g
    • Saturated Fat: 0.23 g
  • Carbohydrates: 26.08 g
    • Sugars: 2.18 g
  • Protein: 11.26 g
  • Fiber: 2.53 g