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 🙂
Ingredients:
- doubled recipe for crêpes
- 28.5 oz. jar of sauerkraut
- ~2 oz. dried mushrooms (can be porcini, woods blend) OR ~16 0z. white mushrooms (however some flavor will be lost)*
- 1 medium onion
- 1 tablespoon olive oil + 2 tablespoons for frying
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- ~32 oz. water
Instructions:
- Chop onion.
- Heat a deep skillet on medium heat, add olive oil and onion.
- Cook on medium low heat for ~10 minutes.
- In the meantime transfer sauerkraut to a colander and rinse it with cold water. This will remove some of juices and will make it less sour.
- Add the sauerkraut to the skillet.
- Pour 2/3 cup of water, mix well and cook on medium low**.
- Transfer dried mushrooms to a container big enough to hold ~24 oz. of water + mushrooms.
- Add boiling water to the container, as much as it can hold. Cover and set it aside for 1/2 hour.
- Add the water in which mushrooms soaked to the sauerkraut and process the mushrooms in the food processor OR chop them into small pieces.
- Add the mushrooms to the sauerkraut. Add salt and pepper. Mix well and continue cooking on medium low for additional 2hrs.
- In the meantime prepare crêpes and set aside.
- Once sauerkraut is cooked and tender and cold enough to handle start filling the crêpes as shown at the picture below.
- To reheat them heat up skillet and two tablespoons olive oil and add filled crêpes. Fry on each side, on medium, for ~3 minutes.
- Enjoy!
*If substituting, chop the white mushrooms and cook them with onion, and then add sauerkraut; Keep adding water while cooking.
**Keep checking if there is enough liquid, so it won’t burn; If you notice it is getting dry add more water.
Yield: ~24 filled crêpes
Nutritional Info (1 filled crêpe): Cal 136, Prot 5g, Carb 13g, Fat 8g, Fiber 1.5g
Waiting for their turn on the skillet
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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!
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 🙂
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!
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 🙂
Czesc Monika!
Dziekuje za inspiracje. Bedziemy sie dzisiaj zajadac krokietami z kapusta i grzybami! Usciski.
Proszę bardzo. Pawłowi nawet nie powtórzę, bo będzie zazdrościł 😉