Crepes croquettes stuffed with sauerkraut, mushrooms, and chicken – Polish croquettes are another version for using crepes with my favorite silage. This time, sauerkraut is recommended for the table. The recipe comes from Poland and is worth using because it tastes interesting. This is a one-pot dish that you can freeze and have for a quick lunch that you can take to work with you.
How to choose the best ingredients for Crepes croquettes stuffed with sauerkraut, mushrooms, and chicken – Polish croquettes
Crepes: I mostly use one pancake recipe. The recipe is from France, and you can find it on my blog. The pancakes in this recipe are flexible, unbreakable, and thin. What’s essential in this recipe is that the crepes don’t dominate the flavor.
Sauerkraut: you can get sauerkraut with or without carrots. In this recipe, it does not matter which one you use. Before cooking, drain the cabbage and squeeze it out of the juice so that it is not too sour.
Mushrooms: they may be mushrooms available in the store. They may already be sliced because you will need to cut them anyway.
Onions: I always use brown onions, but they can be too if you have white onions.
Chicken, turkey meat: These are croquettes from the “no waste” series. Sometimes there is meat left from various roasts, I don’t like to eat meat from soups, and I always try to find a solution because I don’t like throwing it away. These croquettes are one such idea. The recipe gives the weight of the already peeled meat without skin and bones.
Tips and tricks
- When you fry croquettes, you fry them on all sides, even on the sides. I usually use a deep pan for frying. Then, I simply rest the sides against the edges of the pan.
- Crepes must not be dry, so it is good to cover them immediately after frying. Then they will not burst. I have a special silicone lid, but you can use a cling film.
- Prepared and fried pancakes can be frozen and kept for up to several weeks. Then, you reheat them in the oven.
Crepes croquettes stuffed with sauerkraut, mushrooms, and chicken – Polish croquettes
- 16 pieces crepes
- 500 gr sauerkraut
- 500 gr mushrooms
- 2 onions
- 300 gr chicken or turkey meat, e.g. soup, roast etc.
- salt and pepper to taste
- 1 Bay leaf
- 3 grains of allspice
- 2 eggs
- vegetable oil for frying
- You press the sauerkraut from the juice and cut it into smaller pieces. For example, I cut to a length of 3-4 cm.
- I put the chopped sauerkraut into a pot, pour a glass of water, and stir. Adds allspice and bay leaf.
- Souls under cover for about 40 minutes. I mix it up from time to time. If there is such a need, I add water so that the cabbage does not burn.
- Peel the onions and cut them into small cubes.
- Then you caramelize the onions over low heat.
- You wash the mushrooms under running tap water, I never peel them, but I wash them thoroughly or remove dirty parts.
- Slices mushrooms and adds caramelized onions and souls. The mushrooms let go of juice, so the juice evaporates slowly and stews them slowly.
- When the cabbage is cooked, add the mushrooms and the onion and mix it thoroughly.
- Season with salt and pepper.
- I wait for the stuffing to cool down.
- If I don't have crepes prepared before, I can fry them during this time.
- When the stuffing is cool down, prepare two bowls:in one bowl, break the eggs, and in the other bowl, pour the bread crumbs.
- Spread the stuffing on the crepes very thinly so that they do not break when folded.
- Folding pancakes
- According to the following drawings:
- On the center of the crepes, according to the photo, put the stuffing.
- Fold the edges of the crepes inward where there is no stuffing.
- roll the crepes according to the photo. to the end
- Once the crepes are rolled.
- Dip the carefully folded crepes in beaten eggs, coat in breadcrumbs, and fry on all sides in hot vegetable oil.Serve alone or with your favorite dips. Remoulade sauce suits me very well. The recipe can be found on my blog.