[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.esfr.cz\/dum-a-zahrada\/prijmete-pozvani-na-prskanec-krapac-nebo-skramplatu\/#Article","mainEntityOfPage":"https:\/\/www.esfr.cz\/dum-a-zahrada\/prijmete-pozvani-na-prskanec-krapac-nebo-skramplatu\/","headline":"P\u0159ijm\u011bte pozv\u00e1n\u00ed na prskanec, k\u0159ap\u00e1\u010d nebo \u0161kramplatu","name":"P\u0159ijm\u011bte pozv\u00e1n\u00ed na prskanec, k\u0159ap\u00e1\u010d nebo \u0161kramplatu","description":"Jste zv\u011bdav\u00ed, na co jsem v\u00e1s vlastn\u011b pozvala? Nebojte se, nen\u00ed to nic, co byste neznali. Jen jin\u00fd kraj m\u00e1 pro tuto pochutinu jin\u00fd n\u00e1zev. Ne\u017e v\u00e1m prozrad\u00edm, o co se vlastn\u011b jedn\u00e1, zatoul\u00e1me se chv\u00edli do historie tohoto pokrmu. P\u016fvodn\u011b se k\u00a0n\u00e1m dostal z\u00a0oblasti Ma\u010farska, slovansk\u00fdch a germ\u00e1nsk\u00fdch n\u00e1rod\u016f. Dnes se nal\u00e9z\u00e1 snad na […]","datePublished":"2026-02-25","dateModified":"2026-02-25","author":{"@type":"Person","@id":"https:\/\/www.esfr.cz\/author\/#Person","name":"","url":"https:\/\/www.esfr.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/2d2e3fdaba6370eba756fb4048c695326686ff29010a0df4d58b27c20544521d?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/2d2e3fdaba6370eba756fb4048c695326686ff29010a0df4d58b27c20544521d?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"esfr.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"url":"https:\/\/www.esfr.cz\/dum-a-zahrada\/prijmete-pozvani-na-prskanec-krapac-nebo-skramplatu\/","wordCount":479,"articleBody":"Jste zv\u011bdav\u00ed, na co jsem v\u00e1s vlastn\u011b pozvala? Nebojte se, nen\u00ed to nic, co byste neznali. Jen jin\u00fd kraj m\u00e1 pro tuto pochutinu jin\u00fd n\u00e1zev. Ne\u017e v\u00e1m prozrad\u00edm, o co se vlastn\u011b jedn\u00e1, zatoul\u00e1me se chv\u00edli do historie tohoto pokrmu. P\u016fvodn\u011b se k\u00a0n\u00e1m dostal z\u00a0oblasti Ma\u010farska, slovansk\u00fdch a germ\u00e1nsk\u00fdch n\u00e1rod\u016f. Dnes se nal\u00e9z\u00e1 snad na ka\u017ed\u00e9m j\u00eddeln\u00edm l\u00edstku v\u00a0bistrech, restaurac\u00edch i zna\u010dkov\u00fdch hotel\u00edch.\tM\u00e1te r\u00e1di brambory? Nev\u00e1hejte se pustit do d\u00edlaZ\u00e1kladem tohoto pokrmu jsou brambory, kter\u00e9 jsou dostupn\u00e9 celoro\u010dn\u011b. Dal\u0161\u00ed p\u0159\u00edsady se m\u011bn\u00ed podle mo\u017enost\u00ed, dostupn\u00e9ho materi\u00e1lu nebo i podle toho, v\u00a0jak\u00e9m kraji se d\u011blaj\u00ed. A odtud si pak ka\u017ed\u00fd nese sv\u016fj origin\u00e1ln\u00ed n\u00e1zev. Prskanec je zn\u00e1m\u00fd v\u00a0oblasti Bene\u0161ova, k\u0159ap\u00e1\u010d zase ve v\u00fdchodn\u00edch \u010cech\u00e1ch v\u00a0oblasti Letohradu. \u0160kramplat v\u00e1m p\u0159iprav\u00ed v\u00a0Pardubic\u00edch. A kdy\u017e budete m\u00edt chu\u0165 si zajet do Plzn\u011b, dostanete na tal\u00ed\u0159 vo\u0161ouch. U\u017e v\u00e1s nebudu d\u00e1l tr\u00e1pit dal\u0161\u00edmi n\u00e1zvy jako trin\u010dka, to\u010d nebo cmunda. N\u011bkte\u0159\u00ed z\u00a0v\u00e1s ji\u017e poznali z\u00e1zrak stolet\u00ed a t\u00edm je brambor\u00e1k.Vyr\u016fstala jsem ve m\u011bst\u011b, kde byl kr\u00e1mek, ve kter\u00e9m se brambor\u00e1ky vyr\u00e1b\u011bly. Jejich v\u016fn\u011b se \u0161\u00ed\u0159ila po cel\u00e9m bl\u00edzk\u00e9m okol\u00ed a doslova l\u00e1kala k\u00a0zakoupen\u00ed tohoto chutn\u00e9ho v\u00fdrobku. Fronty byly a\u017e do vstupn\u00edch dve\u0159\u00ed a lid\u00e9 odch\u00e1zeli naprosto spokojen\u00ed s\u00a0teplou plackou v\u00a0ubrousku, mastnou pusou a \u00fasm\u011bvem na tv\u00e1\u0159i. Sb\u00edhaj\u00ed se v\u00e1m sliny? Nev\u00e1hejte a poj\u010fme si p\u00e1r brambor\u00e1k\u016f p\u0159ipravit.\u00a0Co budete pot\u0159ebovat? Brambory, s\u016fl, pep\u0159, \u010desnek, major\u00e1nku, 1 vaj\u00ed\u010dko, hladkou mouku, ml\u00e9ko. Kdo m\u00e1 r\u00e1d maso, m\u016f\u017ee p\u0159idat sal\u00e1m nebo uzen\u00e9. Olej na sma\u017een\u00ed a p\u00e1nvi\u010dku.Postup:Brambory oloupete a nastrouh\u00e1te na jemn\u00e9m struhadle. Nech\u00e1te chv\u00edli st\u00e1t, potom sced\u00edte vodu se \u0161krobem a p\u0159id\u00e1te v\u0161echny suroviny tak, aby se vytvo\u0159ilo t\u011bsto, kter\u00e9 nebude ani moc tuh\u00e9, ani moc tekut\u00e9. Rozp\u00e1l\u00edte olej a nab\u011bra\u010dkou vlijete t\u011bsto, kter\u00e9 rozprost\u0159ete po p\u00e1nvi. Sma\u017e\u00edte do hn\u011bda po obou stran\u00e1ch. P\u0159ebyte\u010dn\u00fd tuk odsajete ubrouskem.Brambor\u00e1\u010dky se daj\u00ed konzumovat samotn\u00e9 nebo jako p\u0159\u00edloha. D\u00e1le je m\u016f\u017eeme plnit masem, s\u00fdrem, zel\u00edm. Zkr\u00e1tka ka\u017ed\u00fd m\u00e1 svoji obl\u00edbenou verzi. V\u00a0dne\u0161n\u00ed dob\u011b se d\u00e1 ji\u017e v\u00fdrobek zakoupit jako polotovar, v\u00a0pr\u00e1\u0161ku nebo zmra\u017een\u00fd.P\u0159eji dobrou chu\u0165.                                                                                                                                                                                                                                                                                                                                                                                                 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