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Crepes filled with Sauerkraut and Mushrooms

4 servings

1 cup flour
1 tsp salt
10 fl oz water mixed with milk
2 eggs

Add milk water to flour and salt and mix well. Add eggs and blend until smooth.
Cover and let stand for 30 minutes.

2 tbsp oil
1 onion, finely diced
3 cups sauerkraut, cooked
1 cup water
1 tsp caraway seeds or 4-5 juniper berries, optional
1 lb mushrooms, sliced
Salt, pepper to taste
1 apple, cored, cut in half
4 tbsp sour cream
1 tbsp parsley, finely chopped

In a pot sauté onion in 1 tbsp oil until soft. Add sauerkraut, caraway seeds or juniper berries if wished, and water (if necessary). Cover with a lid and simmer on low heat.
I a pan sauté mushrooms in 1 tbsp oil, season with salt and pepper and add to the sauerkraut. Grate apple directly into the filling, stir under, cover the pot and keep filling warm on low heat.

Bake 4 crêpes (approx. 10”) in a pan, keep warm.

Place 1 crêpe on warmed plate, spread ¼ filling on half side, flip empty side over filling. Top with 1 tbsp sour cream and sprinkle with parsley.
Posted by Goldenwood Lodge on 21 Mar 2008 - 12:37