Polish Crepe Rolls with Sauerkraut and Mushrooms

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Krokiety are beloved Polish crepe rolls traditionally stuffed with a savory sauerkraut and wild mushroom filling, then rolled, breaded, and pan-fried until crisp and golden. They are a staple at Polish holiday tables and pair beautifully with a cup of beet borscht or a simple mushroom gravy.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 6 gSugar
• 14 gProtein
• 780 mgSodium
• 450 mgPotassium
• 150 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup whole milk
• 1/2 cup water
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1 teaspoon granulated sugar

For the sauerkraut and mushroom filling

• 3 cups sauerkraut, rinsed well and finely chopped
• 8 ounces cremini mushrooms, finely chopped
• 1 medium yellow onion, finely diced
• 2 tablespoons unsalted butter
• 1/2 teaspoon caraway seeds (optional)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

For breading and frying

• 2 large eggs, beaten with 1 tablespoon water
• 1 cup fine dry breadcrumbs
• 1/2 cup all-purpose flour for dredging
• 1/2 cup neutral oil for frying

Directions

1. In a blender or large bowl, combine flour, eggs, milk, water, melted butter, salt, and sugar and blend until completely smooth. Let the batter rest for 15 minutes so the flour hydrates and bubbles settle.
2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the diced onion and cook for 4 minutes until soft, then stir in the mushrooms and caraway seeds and cook another 6 minutes until the liquid has evaporated.
3. Add the chopped sauerkraut to the skillet, season with salt and pepper, and cook 5 more minutes, stirring occasionally, until the filling is dry enough to hold its shape. Remove from heat and let cool slightly.
4. Heat an 8-inch nonstick skillet over medium heat and lightly grease with butter. Pour in about 3 tablespoons of batter, swirl to coat, and cook 60 to 90 seconds per side until pale golden. Slide onto a plate and repeat with remaining batter to make 8 crepes.
5. Spoon about 3 tablespoons of filling along the center of each crepe, fold the sides over the filling, then roll tightly from one end to form a neat cylinder. Repeat with all crepes.
6. Dredge each rolled crepe lightly in flour, dip in beaten egg, then roll in breadcrumbs, pressing gently so the coating adheres evenly all over.
7. Heat the oil in a large skillet over medium heat until shimmering, about 320 degrees F. Fry 3 to 4 rolls at a time for 2 to 3 minutes per side, turning carefully with tongs, until deep golden brown on all sides.
8. Drain on paper towels and serve hot, either whole or sliced on the diagonal, with warm mushroom gravy or alongside beet borscht.

Cook’s Notes

• Rinse the sauerkraut thoroughly and squeeze it dry; excess moisture is the most common cause of soggy or torn krokiety.
• Let the cooked crepes cool to room temperature before filling to prevent steam from making the breadcrumbs soggy during frying.
• For an extra-crisp crust, double-bread by dipping each roll in egg and breadcrumbs twice.
• Krokiety can be assembled earlier in the day and fried just before serving, or fried ahead and reheated in a 350 degrees F oven for 8 minutes.
• Try a sweet variation by swapping the filling for sweetened farmer cheese with raisins and serving dusted with powdered sugar.

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