Crêpes Filled with Sauerkraut

Name: Crêpes Filled with Sauerkraut
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 3 ⁄ 4 cups flour; 1 ⁄ 8 tsp. freshly grated nutmeg; Kosher salt and freshly ground black pepper, to taste; 2 3 ⁄ 4 cups whole milk; 4 eggs; 3 ⁄ 4 cup minced parsley, plus more for garnish; 1 ⁄ 2 cup minced chives, plus more for garnish; 3 tbsp. canola oil; 4 tbsp. unsalted butter; 3 cups homemade or store-bought sauerkraut, squeezed dry; Toothpicks, for securing crêpe rolls; Sour cream, for serving

Serves
serves 8-10

INGALLS PHOTOGRAPHY

Sauerkraut is rolled inside savory herb crêpes for this delicious side dish from Biergarten Cookbook: Traditional Bavarian Recipes by Julia Skowronek (Dorling Kindersley, March 2015). This recipe first appeared with the 2015 SAVEUR 100 item Rediscover German Food.

Ingredients

1 ³⁄₄ cups flour
¹⁄₈ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
2 ³⁄₄ cups whole milk
4 eggs
³⁄₄ cup minced parsley, plus more for garnish
¹⁄₂ cup minced chives, plus more for garnish
3 tbsp. canola oil
4 tbsp. unsalted butter
3 cups homemade or store-bought sauerkraut, squeezed dry
Toothpicks, for securing crêpe rolls
Sour cream, for serving

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Instructions

Step 1

Whisk flour, nutmeg, salt, and pepper in a bowl. Whisk milk and eggs in another bowl. Slowly mix wet ingredients into dry until a smooth batter forms; stir in parsley and chives. Heat 1 tsp. oil in a 12" nonstick skillet over medium-high. Add 1⁄2 cup batter to skillet and immediately swirl pan to spread batter into a thin crêpe; cook until golden brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer crêpe to a plate; repeat with remaining oil and batter, making 9 crêpes total.

Step 2

Heat oven to 350°. Grease a 9" x 13" baking dish with 1 tbsp. butter; set aside. Working with 1 crêpe at a time, spread 1⁄3 cup sauerkraut over crêpe; roll into a tight cylinder. Cut cylinders crosswise into 1 1⁄2" pieces and secure with toothpicks; arrange cut side up in prepared baking dish and dot with remaining butter. Bake until crêpes are golden brown, about 20 minutes. Garnish with parsley and chives; serve with sour cream.

Whisk flour, nutmeg, salt, and pepper in a bowl. Whisk milk and eggs in another bowl. Slowly mix wet ingredients into dry until a smooth batter forms; stir in parsley and chives. Heat 1 tsp. oil in a 12" nonstick skillet over medium-high. Add 1⁄2 cup batter to skillet and immediately swirl pan to spread batter into a thin crêpe; cook until golden brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer crêpe to a plate; repeat with remaining oil and batter, making 9 crêpes total.
Heat oven to 350°. Grease a 9" x 13" baking dish with 1 tbsp. butter; set aside. Working with 1 crêpe at a time, spread 1⁄3 cup sauerkraut over crêpe; roll into a tight cylinder. Cut cylinders crosswise into 1 1⁄2" pieces and secure with toothpicks; arrange cut side up in prepared baking dish and dot with remaining butter. Bake until crêpes are golden brown, about 20 minutes. Garnish with parsley and chives; serve with sour cream.

Emrich Schönleber Lenz Riesling Halbtrocken 2013
"This is a fruity yet high-acid style of riesling with great peach and pear flavors to balance the acidic tang of the sauerkraut and the sour cream." –Raj Vaidya, head sommelier, Daniel, NYC