Crepes with Sauerkraut and Mushrooms from Polish Classic Recipes by Peter Zeranski

Ingredients

• salt and pepper
• 4 ounces mushrooms, sliced
• 1 hard boiled egg, chopped
• 1 egg beaten
• 2 tablespoons sour cream
• 3 tablespoons butter
• ½ cup bread crumbs
• ½ cup water
• 1 cup flour
• 3 tablespoons vegetable oil
• ½ teaspoon salt
• 2 tablespoons butter or rendered bacon fat
• ½ pound sauerkraut
• 1 onion, chopped
• 1 cup milk
• 2 eggs