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).
Yield: serves 8-10
1 3⁄4 cups flour
1⁄8 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
2 3⁄4 cups whole milk
3⁄4 cup minced parsley, plus more for garnish
1⁄2 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
Whisk flour, nutmeg, salt, and pepper in a bowl. Whisk milk and eggs in another bowl. Slowly mix wet ingredients into dry until a smooth batter forms; stir in parsley and chives. Heat 1 tsp. oil in a 12" nonstick skillet over medium-high. Add 1⁄2 cup batter to skillet and immediately swirl pan to spread batter into a thin crêpe; cook until golden brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer crêpe to a plate; repeat with remaining oil and batter, making 9 crêpes total.
Heat oven to 350°. Grease a 9" x 13" baking dish with 1 tbsp. butter; set aside. Working with 1 crêpe at a time, spread 1⁄3 cup sauerkraut over crêpe; roll into a tight cylinder. Cut cylinders crosswise into 1 1⁄2" pieces and secure with toothpicks; arrange cut side up in prepared baking dish and dot with remaining butter. Bake until crêpes are golden brown, about 20 minutes. Garnish with parsley and chives; serve with sour cream.
Emrich Schönleber Lenz Riesling Halbtrocken 2013
"This is a fruity yet high-acid style of riesling with great peach and pear flavors to balance the acidic tang of the sauerkraut and the sour cream." –Raj Vaidya, head sommelier, Daniel, NYC