In some areas of Croatia, mlinci are coated with butter, cream or cottage cheese.When served with roasted meats, the mlinci should be coated with the roasting juices.Serves 4 to 61 pound all-purpose flour 2 eggs1/4 cup roasting pan drippings Put the flour into a mixing bowl and create a well. Add the eggs and enoughwater to make a stiff pastry. Roll out the dough and cut into flat square pieces. Dry them on a hotplate, warm stove burners, a hot ungreased skillet, or in the oven on a baking tile or pizza stone. They should be nicely browned on both sides. Tear into pieces (uniformity is not required) and put into a heatproof dish.Boil enough water to soak the mlinci in. When the pot boils, remove from heatand soak the mlinci in the water for about 10 minutes. Then drain and use as required in a recipe or coat with drippings and serve with salad or as an accompaniment to meat dishes.$ Some Croatian grocers carry commercially prepared mlinci.? Rather than using roasting pan dripping, coat the mlinci in low-fat cottage cheese.
Source: The Best of Croatian Cooking