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This dish makes great “make ahead” dinner. It may be prepared few days in advance and stored in a fridge until you’re ready for it. It is filling and provides you with some fiber, with an average portion of 3 crêpes. I like to refry them and then enjoy crispy part of the crêpe before I get to the mushroom and sauerkraut flavor. I hope you will like them as much as I do. And don’t get fooled by the lengthy preparation – it is no as bad as it seems 🙂

krokiety steps


Waiting for their turn on the skillet

Waiting for their turn on the skillet



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6 Responses to Krokiety – crêpes filled with sauerkraut and mushrooms

  1. Amanda says:

    Hi Monika! These look great — I want to try them. I am always looking for something to make ahead so I can quickly prepare a nice lunch during my break from work. I think these fit the bill 🙂 I have a question: After I chop the mushrooms (I don’t have a food processor yet) and add them to the filling, do I also add all the liquid I used to rehydrate them? Thanks!

    • Monika says:

      Hey Amanda! Yes, add the liquid to the sauerkraut. It will add the flavor, and don’t worry if it looks like there is too much liquid. It will dry out with cooking. Hope it helps 🙂

  2. Amanda says:

    Robert and I finally made these — really yummy! The filling reminded Robert of bigos, but vegetarian. We only used 1 oz dried mushrooms to keep the cost down, but the result still tasted mushroomy. We paired them with homemade barszcz, which was a really good combination. Thanks for the recipe! Keep them coming, especially Polish ones. It has been difficult for me to find good Polish recipes written well in English (except here, of course!). Thanks again!

    • Monika says:

      Hi Amanda! Thank you for the feedback! It is great to know how these turned out for you and what can be changed 🙂 I will try to post more recipes from my motherland 🙂

  3. Aneta says:

    Czesc Monika!
    Dziekuje za inspiracje. Bedziemy sie dzisiaj zajadac krokietami z kapusta i grzybami! Usciski.

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