Crispy Breaded Crepes with Sauerkraut and Wild Mushrooms

Why You’ll Love This Recipe

• Classic Polish comfort: crisp, breaded crepes encasing a savory sauerkraut-and-wild-mushroom filling.
• Make-ahead friendly: crepes and filling can be prepped in advance for stress-free frying.
• Balanced flavor: mellowed sauerkraut, earthy porcini, and sweet onion in every bite.
• Perfect pairing: the golden krokiety shine beside a steaming mug of clear beet broth.

Grocery List

• Produce: beets, yellow onion, carrot, garlic, fresh mushrooms (cremini or button), parsley or dill (optional)
• Dairy: eggs, butter, milk
• Pantry: all-purpose flour, sauerkraut, dried wild mushrooms (porcini), fine dry breadcrumbs, bay leaves, allspice berries, dried marjoram, black pepper, sugar, neutral frying oil, salt, lemon juice or apple cider vinegar, vegetable stock (optional)

Full Ingredients

For the Crepes (Naleśniki)

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 2 tbsp water
• 2 tbsp unsalted butter, melted (plus more or oil for the pan)
• 1/2 tsp fine salt

For the Sauerkraut & Wild Mushroom Filling

• 1 oz (30 g) dried wild mushrooms (porcini)
• 2/3 cup (160 ml) boiling water, for soaking
• 1 lb (500 g) sauerkraut, rinsed briefly and squeezed dry
• 1 large yellow onion (about 200 g), finely chopped
• 1 small carrot (about 80 g), coarsely grated
• 7 oz (200 g) fresh mushrooms (cremini or button), finely chopped
• 2 tbsp unsalted butter or neutral oil
• 2 bay leaves
• 4 allspice berries
• 1 tsp dried marjoram
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, balances acidity)
• 1/2 cup (120 ml) water or vegetable stock
• Kosher salt, to taste
• 2 tbsp chopped parsley or dill (optional)

For Breading & Frying

• 2 large eggs
• 2 tbsp milk
• 1 1/2 cups (150 g) fine dry breadcrumbs
• 1/2 tsp sweet paprika
• 1/4 tsp fine salt
• 1–1 1/2 cups (240–360 ml) neutral oil (such as sunflower or canola), for shallow frying

For Serving (Optional Clear Beet Broth, Barszcz Czysty)

• 3 medium beets (about 1 lb/450 g), peeled and coarsely grated
• 1 garlic clove, lightly crushed
• 1 small onion, halved (optional)
• 1 bay leaf
• 3 allspice berries
• 6 whole black peppercorns
• 1 tsp sugar
• 1–2 tbsp lemon juice or apple cider vinegar (to taste)
• 4 cups (1 L) water
• Kosher salt, to taste
• Pinch dried marjoram (optional)

Step-by-Step Instructions

Step 1: Soak the dried mushrooms

Place the dried wild mushrooms in a heatproof bowl and pour 2/3 cup (160 ml) boiling water over them. Cover and soak for 30 minutes. Lift the mushrooms out, squeeze gently, and finely chop. Strain the soaking liquid through a fine sieve or coffee filter to remove grit; reserve it for the filling.

Step 2: Stew the sauerkraut

In a medium saucepan, combine the sauerkraut, bay leaves, allspice berries, marjoram, pepper, sugar (if using), reserved mushroom liquid, and 1/2 cup (120 ml) water or stock. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 25–30 minutes, stirring occasionally. The sauerkraut should soften and mellow. Uncover and cook a few more minutes to evaporate excess liquid. Discard bay leaves and allspice. Let cool slightly, then chop the sauerkraut on a board to shorten long strands.

Step 3: Sauté aromatics and mushrooms

Meanwhile, heat 2 tbsp butter or oil in a large skillet over medium heat. Add onion and carrot; sauté until softened and lightly golden, 6–8 minutes. Add fresh mushrooms; cook, stirring, until they release liquid and it fully evaporates, 8–10 minutes. Stir in the chopped soaked mushrooms and cook 1 minute more.

Combine the mushroom-onion mixture with the chopped sauerkraut in the skillet. Cook together over medium-low heat for 8–10 minutes until the mixture is quite dry; a dry filling keeps the krokiety crisp. Taste and add salt and pepper as needed. Stir in chopped herbs if using, then cool to room temperature.

Step 4: Make and rest the crepe batter

In a bowl, whisk flour and salt. Add eggs, milk, water, and melted butter; whisk until smooth. For the thinnest, most pliable crepes, strain the batter through a fine sieve. Rest 20 minutes to relax the gluten and reduce bubbles.

Step 5: Cook thin crepes

Heat a 9–10 inch nonstick or crepe pan over medium heat. Lightly brush with butter or oil. Pour in about 1/4 cup (60 ml) batter, swirling to coat in a thin, even layer. Cook 45–60 seconds until the edges lift and the underside is pale golden; flip and cook 15–30 seconds more. Transfer to a plate. Repeat to make 12 crepes, stacking them; cover with a towel to keep supple.

Step 6: Fill and roll the krokiety

Place a crepe pale side up. Spoon 1/4–1/3 cup filling in a log along the lower third. Fold bottom edge over filling, tuck in both sides, then roll up tightly into a 4–5 inch log. Repeat with remaining crepes and filling.

Step 7: Bread the rolls

In one shallow dish, whisk the eggs and 2 tbsp milk with a pinch of salt. In another, mix breadcrumbs with sweet paprika and 1/4 tsp salt. Dip each roll in egg wash, letting excess drip off, then coat in breadcrumbs. For an extra-crisp coat, repeat egg and breadcrumbs for a double breading.

Step 8: Pan-fry until crisp (plus optional beet broth)

Heat 1/4 inch (6 mm) of neutral oil in a large skillet over medium heat to about 350°F/175°C. Fry the breaded rolls seam-side down, in batches without crowding, until deep golden and crisp, 2–3 minutes per side, turning to color the ends. Keep fried krokiety warm on a rack in a 200°F/95°C oven while you finish the batch.

Optional clear beet broth: In a pot, combine grated beets, garlic, onion, bay, allspice, peppercorns, sugar, water, and 1 tsp salt. Bring just to a bare simmer (do not boil vigorously), then cover and steep at a low simmer for 20–25 minutes until the liquid is a clear garnet red. Strain through a fine sieve. Season with lemon juice or vinegar and additional salt to taste; add a pinch of marjoram if desired. Serve hot in mugs alongside the krokiety.

Pro Tips

• Dry filling = crisp crust. Cook the sauerkraut-mushroom mixture until nearly dry before filling.
• Thin, flexible crepes are key. Strain batter and rest it for tender, easy-to-roll crepes.
• Seal the seam. Start frying seam-side down so the roll sets and stays closed.
• Mind the oil temperature. Aim for 350°F/175°C; too cool and the crumb gets greasy, too hot and it burns.
• Keep warm without sogginess. Hold finished krokiety on a wire rack in a low oven, not on paper towels.

Variations

• Cheesy center: Add 1–2 tbsp grated aged cheese (like Gruyère or Polish gouda) to each roll before folding.
• Baked instead of fried: Brush breaded rolls with oil and bake at 400°F/200°C on a rack-lined tray for 18–22 minutes, turning once.
• Gluten-free: Use a gluten-free flour blend for the crepes and GF breadcrumbs for breading.

Storage & Make-Ahead

Filling can be made up to 3 days ahead; refrigerate airtight. Crepes keep 2 days refrigerated, stacked with parchment and wrapped, or 1 month frozen. Assemble and bread up to 1 day ahead; refrigerate covered. Leftover fried krokiety keep 3 days refrigerated or 1 month frozen; reheat from chilled at 375°F/190°C for 12–15 minutes (longer from frozen) until crisp and hot.

Nutrition (per serving)

Approximate for 2 krokiety (without beet broth): 520 calories; 24 g fat; 58 g carbohydrates; 6 g fiber; 18 g protein; 980 mg sodium.