Crêpes Filled with Sauerkraut
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).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Nonstick skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Plate
- Stove
Ingredients
- 1 <sup>3</sup>⁄<sub>4</sub> cups flour
- <sup>1</sup>⁄<sub>8</sub> tsp. freshly grated nutmeg
- Kosher salt
- freshly ground black pepper
- 2 <sup>3</sup>⁄<sub>4</sub> cups whole milk
- 4 eggs
- <sup>3</sup>⁄<sub>4</sub> cup minced parsley, plus more for garnish
- <sup>1</sup>⁄<sub>2</sub> 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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