Oven baked crepes with cheese and garlic- Petullnica me djath and hudhra

Crepe is a type of very thin layer of pancake.They are made int many countries, but the origin of crepe is from a region of northwest of France, and they are usually made with wheat flour.In Albania in a city called Korca this is a dish used very often because its very inexpensive but also very tasty. This recipe is divided in few steps:  making the batter,frying the batter to create crepes, making the broth and layering them on the baking pan.

Ingredients:

• 2 large eggs
• 3/4 cup of 2 % milk
• 1/2 cup water  for batter
• 1 cup all -purpose flour
• 6 Tbs butter
• Pam no-stick cooking spray
• 3-4 cloves of garlic mashed or pressed
• 1 cup crumbled feta cheese ( any white hard cheese like sheep,cow or goat )

How to make crepes
Pour four first ingredients the  in a bowl in the same order as they appear on the list gradually and whisk them gradually 2 to 3 minutes all together until you get a smooth batter with no lumps. If you have a blender you can  mix all of them for few seconds and the process will be much faster. Place the batter in the refrigerator for about 15 minutes.

Frying crepes:
Pour 1/4 of the cup of batter in the middle of the heated frying pan medium size lightly oiled, or sprayed with Pam no-stick cooking spray for each crepe.Right way start tilting the pan with a circular motion so that the batter spreads evenly.while the crepe is cooking always have ready the cup filled for the next crepe. Cook the crepe for about 2 minute or until you see the edges getting a little brown an loose then turn them with the spatula on the other side. For each crepe you pour, the frying pan has to be lightly oiled before medium heat.

Making broth and layering crepes:
In a small pan melt butter until foaming then add 3/4 cup water not listed on the ingredient. Also add mashed or pressed garlic, 1Tsp salt and let simmer for 3 to 4 min. Remove the pan from the heat to cool down just a little.
On a baking pan size 10" by 6" spread 1 Tbs of butter and  start layering crepes in the way that you cover the whole pan. On each layer of crepes placed on the baking pan add crumbled feta cheese and drizzle a few spoons of broth with butter and garlic on the top until all crepes are layered.  At the top layer just add broth and cut the crepes in square pieces. At this point you can  drizzle a few tablespoons of broth and bake on preheated oven 380 degrees for 10 to 15 minutes.

Note: For the cup that we use to pour the batter, that you can replace with any scoop to that size of serving or cup.
           
The first part and second  how to make crepes that recipe can be served with honey, nutella, jams
         

       

Homemade Yogurt Made Very Easy

Yogurt is a product with very high nutritional properties such as protein, calcium, vitamin B6, B12 and riboflavin. Yogurt is made by bacterial fermentation of milk. The bacteria used to make yogurt is known as yogurt cultures. Cow's milk is the most commonly used to make yogurt. The word yogurt is derived from the Turkish language and it means to be curdled or coagulated; to thicken.

As a child, I saw my mom covering container or saucepan of milk with clean towels and blanket and telling me not to touch it. The importance of not opening the blanket covering during the fermentation is that you will stop the process of making yogurt. This is an old recipe and the method is the same as when my mom used to make it. It does not require too much active time to make it.

Ingredients:

• Half-gallon Stony Field - organic Whole milk - ultra pasteurized
• 3 Tbsp of  Yogurt  to use as a starter.
• Pyrex or Glad-ware container

Preparation:

Boil the milk in a saucepan to a medium heat until you see a skin forming on the top of the pot. Pour about about 4 quarts milk into a plastic or glass container, and let it cool down at room temperature. Meanwhile mix the yogurt starter with 2 Tbsp. of milk so that is easily poured. After you put the lid on the container, cover it with a plastic bag and a clean towel or blanket. After 3 1/2 hours open and place the container in the refrigerator for a few hours.

Note: 

• The yogurt will come out sour if you pour the yogurt starter in the hot milk or if you use more yogurt starter.
• Do not open the container before the recommended hours once you covered because you will stop the fermentation. 
• Always save some yogurt to use as a starter for your next batch in the refrigerator in a small container.