Ingredients for Mushroom and Sauerkraut Krokiety
- Crepes
- 250 g all purpose flour
- 1/2 tsp salt
- Pinch sugar
- Pinch baking soda
- 250 ml sparkling water
- 250 ml milk
- 2 eggs
- 2 tbs melted butter
- Oil for frying
- Filling
- 400 g Sauerkraut
- 600 g button chestnut mushrooms
- 1 large onion
- 2 tbs butter
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp paprika
- Pinch ground pepper
- Coating
- 2 cups Bread crumbs
- 2 eggs
- Pinch salt
- Oil for frying
Cooking Instructions for making Mushroom and Sauerkraut Krokiety
In a large bowl, combine the dry ingredients: flour, salt and pinches of salt and baking soda. Stir to combine
Add wet ingredients: sparkling water, milk, eggs and melted butter (or oil). Whisk together until smooth and lump-free. You can use a hand-held mixer for this task as well
Grease a skillet (frying pan) with a drop of cooking oil or clarified butter. I use a silicone brush to spread it evenly on the pan’s surface
Fry crêpes one at a time on medium heat. The amount of batter will depend on the size of your pan:
8’’ (20 cm) pan = 3 tablespoons
10’’(25 cm) = ¼ cup
12’’ (30 cm) = ⅓ cup
Add the measured amount of batter into the frying pan. As you add the batter, swirl the pan around. The aim is to make the crêpes as thin as possible
Fry each crêpe until its surface is set and the edges are starting to brown a little (that only takes around 40-50 seconds). Gently flip it over on the other side for a few seconds
When the crepes have been cooked, stack them up on a plate lined with a paper towel (a wire rack works well too)
Squeeze the juices out of the sauerkraut. Move it into a saucepan or a small cooking pot.
Pour water in. Add honey or sugar and stir together
Cover the pot with a lid and bring to boil. Reduce the heat to ‘low’ and cook for 25 minutes. After that time, sauerkraut will soften a bit
When the time is up, drain the excess water. Set aside to cool
As you wait, let’s prep the rest of the ingredients. Peel the onion, chop it finely. Rinse the mushrooms thoroughly and chop them finely as well
Grab a frying pan and melt two tablespoons of butter. Add the onion and fry on a medium-low until it turns translucent
Add in the mushrooms and continue frying on low heat for 20 minutes. After that time, the excess water from the mushrooms should evaporate completely
Once the sauerkraut has cooled, squeeze out any remaining liquids. Then chop it roughly and add into the fried onion & mushroom mix. Add in salt, paprika powder and season with a generous pinch of ground black pepper
Stir everything together and continue frying for another 10 minutes.
Have a taste and season a bit more if necessary
Take the pan off the heat and let it cool
Once cooled, the filling is ready to be used
Put about 2 tablespoons of stuffing in the centre of each crêpe and spread out, leaving the sides free
To roll it up, fold in the two opposite sides of the pancake (by about 0.8’’/2 cm inwards). Then, roll the whole crêpe (like you would with a swiss roll), starting with one of the unfolded parts.
Now, you have two options: breading all Krokiety straight away, or refrigerating them all (for up to 4-5 days) and only breading a few at the time – as many as you would like to eat. That way, they’ll always taste fresh
In a wide bowl (or a soup plate) beat the eggs with a pinch of salt.
Pour breadcrumbs onto another plate.
Dip the croquettes in the egg and then roll in breadcrumbs
Heat up a generous amount of clarified butter or oil – so that there’s at least a layer 0.1’’(2-3 mm) thick
Fry over medium heat for about 1.5 minutes on each side – be mindful there are 4 sides here. Add more butter if necessary. You can also grab the croquettes with kitchen tongs fry them briefly on the snail-shaped edges
Serve straight away
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