Krokety (Polish Stuffed Crepes)

Prep time: 25-30 minutes

Cook time: 30-40 minutes

Filling Materials:

  • 1 bag sauerkraut rinsed and drained
  • 1 large head of cabbage sliced thinly
  • 3 large onions chopped
  • Salt and pepper
  • Vegetable oil

Crepe Materials:

  • 2 cups of flour
  • 4 cups whole milk
  • 2 egg
  • 1/4 tsp. salt
  • 2-3 tbsp. vegetable oil

Additional Materials:

  • 3 large eggs
  • 1 1/2 cups bread crumbs
  • 1 tbsp. dried parsley
  • Vegetable oil
  • Salt and pepper to taste

Filling Process:

  1. Rinse the sauerkraut under cold water and place in a soup pot. Cover with cold water and cook on medium/high until tender.
  2. Drain and set aside.
  3. Add the fresh cabbage into a large soup pot and cover with cold water. Cook on medium/ high heat and cook until tender.
  4. Drain and set aside.
  5. Squeeze all the moisture out of the cabbage and sauerkraut. Give both a rough chop to try and get the cabbage and sauerkraut into bite size pieces.
  6. In a large skillet with high sides add in some vegetable oil and chopped onions. Cook for several minutes on medium/ high heat until the onions are golden brown.
  7. Add in the drained and chopped cabbage and sauerkraut. Season with salt and pepper to taste and cook 8-10 minutes for the flavors to marinate.
  8. Set aside to cool.

Crepe Process:

  1. In a medium sized mixing bowl combine flour, milk, eggs, and salt. Add in the vegetable oil and mix well.
  2. Place in the fridge for about 30 minutes.
  3. In a shallow skillet add in a little bit of oil. Keeping the heat on medium let the pan heat up.
  4. Taking about 1/4- 1/3 cup of batter at a time pour it all over the hot pan. Cook for about 60 seconds or until you start to see bubbles around the center.
  5. Flip the crepe and cook for an additional 45-60 seconds.
  6. Continue to do this until all the crepes are done.

Assembly:

  1. In a medium sized bowl crack the 3 eggs. Season with salt and mix well to break up.
  2. In another bowl or dish add in the bread crumbs and season with salt and dried parsley. Mix well.
  3. Taking one crepe at a time place on a flat surface.
  4. Add in about 1/3 cup of filling into the center. Fold the left and right side of the crepe about an inch in. Take the bottom of the crepe and roll upwards (watch video for better visual).
  5. Dip in the egg and then the bread crumbs.
  6. Heat up a large skillet with some vegetable oil (about 1/2 cm high) and keeping the heat on medium cook on each side 3-4 minutes or until golden brown.
  7. Set aside to set for a few minutes and then ENJOY!

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