Crêpes Filled with Sauerkraut

  • Serves

    serves 8-10


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 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


Step 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 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.

Step 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 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