Crêpes Filled with Sauerkraut Recipe

Name: Crêpes Filled with Sauerkraut
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10 servings
Ingredients: 1 3&frasl;4 cups flour; 1&frasl;8 tsp. freshly grated nutmeg; Kosher salt and freshly ground black pepper, to taste; 2 3&frasl;4 cups whole milk; 4 eggs; 3&frasl;4 cup minced parsley, plus more for garnish; 1&frasl;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

Ingredients

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

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 8-10 servings

Instructions

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.