Crêpes Filled with Sauerkraut

Rolled Sauerkraut Crepes
Crêpes Filled with SauerkrautIngalls Photography

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). This recipe first appeared with the 2015 SAVEUR 100 item Rediscover German Food.

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).
Yield: serves 8-10

Ingredients

  • 1 34 cups flour
  • 18 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 34 cups whole milk
  • 4 eggs
  • 34 cup minced parsley, plus more for garnish
  • 12 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

Instructions

  1. 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 12 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.
  2. 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 13 cup sauerkraut over crêpe; roll into a tight cylinder. Cut cylinders crosswise into 1 12" 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