Krokiety z Kapustą i Grzybami

Name: Krokiety z Kapustą i Grzybami
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 1/2 cup water; 2 large eggs, beaten; 1/4 tsp kosher salt; 2 tbsp unsalted butter (for filling); 4 tbsp unsalted butter (for frying); 1 medium yellow onion, finely diced; 8 oz cremini mushrooms, finely chopped; 1 lb sauerkraut, squeezed dry; 1/2 cup vegetable broth; 1/2 tsp caraway seeds; 1/2 tsp ground black pepper

70 minMediumServes 4480 cal/serving

PolishDinnerStovetopVegetarian

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Ingredients

1 cup all-purpose flour
1 cup whole milk
1/2 cup water
2 large eggs, beaten
1/4 tsp kosher salt
2 tbsp unsalted butter (for filling)
4 tbsp unsalted butter (for frying)
1 medium yellow onion, finely diced
8 oz cremini mushrooms, finely chopped
1 lb sauerkraut, squeezed dry
1/2 cup vegetable broth
1/2 tsp caraway seeds
1/2 tsp ground black pepper

Instructions

1

Whisk 1 cup all-purpose flour, 1/4 tsp kosher salt, 2 beaten large eggs, 1 cup whole milk, and 1/2 cup water in a bowl until smooth. Let the batter rest for 15 minutes.
2

Heat an 8-inch nonstick skillet over medium heat and grease it lightly with a little of the 4 tbsp unsalted butter (for frying). Pour in just enough batter to thinly coat the pan, swirl, and cook about 1 minute, until the edges lift.
3

Flip the crepe and cook 30 seconds more. Slide it onto a plate and repeat with the remaining batter, greasing the pan as needed. Stack the crepes as you go.
4

Melt 2 tbsp unsalted butter (for filling) in a large skillet over medium heat. Add 1 medium finely diced yellow onion and cook 5 minutes, until soft.
5

Add 8 oz finely chopped cremini mushrooms and cook 8 minutes, until they release their liquid and it evaporates. Stir in 1 lb squeezed dry sauerkraut, 1/2 cup vegetable broth, 1/2 tsp caraway seeds, and 1/2 tsp ground black pepper.
6

Simmer the filling uncovered for 15 minutes, stirring often, until it is dry and no liquid pools in the pan. Taste and adjust the seasoning, then let it cool for 10 minutes.
7

Spoon a line of filling across the lower third of each crepe. Fold in the sides and roll up tightly.
8

Melt the remaining 4 tbsp unsalted butter (for frying) in the skillet over medium heat. Place the krokiety seam side down and fry 2 to 3 minutes per side, until golden and crisp.

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Questions

What is Krokiety z Kapustą i Grzybami?

Thin Polish crepes rolled around a filling of sauerkraut and cremini mushrooms, then pan-fried in butter until golden. They are a classic party and holiday snack in Poland, and this version is meat-free. This reference files it under Polish dinner: made on the stovetop, rated medium and about 70 minutes start to finish.

Why rest the batter for Krokiety z Kapustą i Grzybami?

Step 1 reads: "Let the batter rest for 15 minutes." The pause in step 1 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Can I make Krokiety z Kapustą i Grzybami dairy-free?

Yes. The dairy in Krokiety z Kapustą i Grzybami is 1 cup whole milk, 2 tbsp unsalted butter (for filling), 4 tbsp unsalted butter (for frying). Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Krokiety z Kapustą i Grzybami vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, 2 tbsp unsalted butter (for filling), 4 tbsp unsalted butter (for frying) and 2 large eggs, beaten. For fully plant-based entries, see the vegan dinner collection.

Does Krokiety z Kapustą i Grzybami contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Krokiety z Kapustą i Grzybami keep?

Refrigerate what is left of Krokiety z Kapustą i Grzybami within two hours and eat it within three days. Reheat gently on the stovetop.

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