Hroštule and Refosco pancakes - Portorož & Piran

Hroštule and Refosco pancakes


  • 500g white flour
  • 100g sugar
  • 0,5 dcl olive oil
  • a small glass of marc brandy (grappa)
  • pinch of salt
  • frying oil
  • castor sugar


Sift the flour on the table. Make a well in the center of the flour and add sugar, olive oil, marc brandy and pinch of salt.
Knead into firm dough and divide into parts. Roll out and cut these into strips. Fold them as desired. Deep fry in hot oil until a light golden colour. Sprinkle the fried fritters with castor sugar.

Refosco pancakes


  • For the batter: eggs, flour, a pinch of salt, a few spoonfuls of milk and Refosco
  • For the filling: apples, sugar and cinnamon
  • For frying: olive oil
  • For the dressing: butter, breadcrumbs, vanilla sugar (optional) and Refosco.



Beat the eggs adding the salt and the milk. Then alternate adding flour and Refosco until the batter is of appropriate density.

For the filling, rend the apples and fry them with sugar and cinnamon (apple crumble). Alternatively marmalade (e.g. plum) can be used.

Fry the pancakes on a drop of olive oil, apply the filling and roll them up.

For the dressing, fry the breadcrumbs on butter, add vanilla sugar, douse with Refosco, mix and cook a little on slow fire.


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