Krokiety

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1 cup sauerkraut
• 1 medium onion
• 2 tablespoons butter
• 1 cup mushrooms
• 1/2 teaspoon salt

Method

1. 1

   In a bowl, mix flour, eggs, and milk until smooth to make the crepe batter. Let it rest for about 15 minutes.

2. 2

   In a skillet, melt 1 tablespoon of butter over medium heat. Sauté chopped onions until golden brown.

3. 3

   Add sauerkraut and mushrooms to the onions. Cook for another 5-7 minutes, stirring occasionally. Season with salt.

4. 4

   Heat a non-stick pan and pour in a ladle of crepe batter, swirling to cover the bottom. Cook until edges lift, then flip and cook the other side. Repeat for all batter.

5. 5

   Place a spoonful of the sauerkraut mixture in the center of each crepe, fold the sides over, and roll tightly to form a filled crepe.

6. 6

   In the same skillet, melt the remaining butter over medium heat. Fry the filled crepes until golden brown on both sides.

7. 7

   Serve hot with sour cream or your choice of sauce.