Spring croquettes: A fresh twist on a family favourite

Every mom looks for ways to get their kids to eat more vegetables. You can use dishes that the little ones like, and prepare them differently. This is precisely the idea behind the spring version of croquettes.

Although children may associate croquettes with Christmas when they are typically served with soup, these are so delicious they can stand on their own as a dish. You just need to fry the crepes in advance and then fill them with delicious stuffing. We then gently fry them, which differentiates croquettes from crepes. This makes them crunchier. It's also a big help for moms, as the crepes can be prepared even a day earlier.

The secret to perfect croquettes lies in the crepes. They must hold the stuffing well and not fall apart during frying. Any child would be intrigued by an elegant croquette and curious about the stuffing inside. The crepes for croquettes should also be thin and flexible. There is no need for a special crepe recipe, but rather precision in preparation and frying.

• First, I beat the eggs, then add the flour, water, and milk. The batter shouldn’t be too runny.
• After preparing the batter, I let it rest in the refrigerator for at least 30 minutes. Chilling it is good for the gluten in the flour, making the crepes more flexible and easier to fill and fry.
• I fry the crepes with a small amount of fat, greasing the pan with butter using a silicone kitchen brush.
• I fry the crepes on a well-heated pan. If the pan is too cold, the batter won’t set quickly, will stick, and the crepes will fall apart.

Choose the stuffing to taste

I prepare the stuffing for the spring crepes using my children’s favourite vegetables. I add cream cheese and plenty of greens.

Crepe ingredients:

• 250 grams all-purpose flour,
• 250 millilitres milk,
• 125 millilitres carbonated water,
• 3 eggs,
• 1 tablespoon melted butter,
• Butter for frying.

For the stuffing:

• 200 grams cream cheese,
• Half a small zucchini,
• 1 carrot,
• A handful of spinach,
• Dill or parsley to taste,
• Salt and pepper to taste.

Breading:

• 2 eggs,
• Bread crumbs.

Preparation method:

1. Start with the crepes. Beat the eggs, then add the other ingredients. Set the batter aside for half an hour.
2. During this time, prepare the stuffing. Grate the zucchini, squeeze it out, grate the carrot, and finely chop the spinach.
3. Mix the vegetables with the cheese. Season the stuffing to taste and add finely chopped dill or parsley.
4. Fry thin crepes on a well-heated pan.
5. Place a portion of stuffing on each crepe and roll them to form croquettes.
6. Gently dip the croquettes in beaten eggs and coat them with bread crumbs.
7. Fry them in a small amount of fat.