Knedle are a very popular, quick Croatian dessert. They are basically just fried, potato-based donuts filled with whole pitted plums. We typically eat them at Church luncheons for dessert to go with coffee.

Last week we played around a little and mixed a bit of everything from the Mediterranean, including bread, cheese and olive oil, into a fusion eggs benedict. This time we’ll go with something a little more authentically Croatian, a Croatian flatbread.

This week’s snack is a simple and extra-flavorful homemade garlic and herb seasoned Croatian flatbread recipe. In Croatia, we call it lepinja. This flatbread is a great appetizer, snack or hors d’oeuvre for a party, and it’s a relatively quick recipe that can be ready in just under 45 minutes

The reason I chose dill for this recipe (it’s called kopar in Croatian) is because of how commonly it is grown in gardens in the old country. I fondly remember picking dill in the summers with my Baba on mornings where she would make fresh flatbread.

I’ve been posting Selo Oils-inspired snacks on both my Twitter timeline and here on the blog for the last few months.

This week’s snack: “Mediterranean Eggs Benedict.”

This recipe is quick to make and serves one. It contains about 250 calories (when you include the olive oil), about 25-30 grams of protein and about 15 grams of heart-healthy monounsaturated fats.

I’ve been eating palačinke for as long as I can remember. Some of my fondest memories eating food with family included waking up to these crispy thin sweets on a Sunday morning at Djedo Vido’s. My Baba Maria makes them too but Djed’s palačinke tasted as though they were blessed by the Virgin Mary herself.