Creier pane
From Infogalactic: the planetary knowledge core
| Origin | |
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| Place of origin |  |
| Details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Brain Eggs Wheat |
Lua error in package.lua at line 80: module 'strict' not found. Creier pane is a Romanian dish usually made using pig's brains, although cow or lamb's brains can also be used. While there are regional variations for the recipe, the most common way of preparing creier pane is boiling the organ and then coating it evenly in flour, egg and breadcrumbs before deep-frying it in oil. There are many traditional Romanian dishes based entirely on offal. The literal translation for Creier pane is Romanian breaded brain. The word pane come from French pané.
Notes and references
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<references />, or <references group="..." />| Appetizers & salads | |
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| Beverages | |
| Breads | |
| Cheeses | |
| Condiments & sauces | |
| Delicatessen | |
| Desserts | |
| Dishes | |
| Grilled meats | |
| Soups | |
