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.
- 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
- 4 eggs
- 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