Krokiet

Directions

For Crepes:

1. In a mixer or blender, combine the flour, milk, water, eggs, melted butter, and salt, processing until a smooth batter forms. Let rest, refrigerated, for 30 minutes.
2. Grease a small frying pan using nonstick cooking spray and set it over medium-high heat.
3. Add about ¼ cup batter and shake and tilt the pan to evenly coat the bottom with a layer of batter.
4. Cook for about 30 seconds, until the crepe is set and beginning to brown. Flip and cook for an additional 10–20 seconds. Remove and stack on a plate.

For Filling:

5. In a frying pan, melt butter over medium heat.
6. Add the chopped mushrooms and cook until tender.
7. Add the sauerkraut and the cooked meat. Stir in the grated cheese. Set the filling aside.

For Assembly:

8. Place about 2 tablespoons of filling on each of the crepes, keeping it about an inch from the edges. Fold the top of each of the crepes over the filling, then fold the sides in and roll tightly.
9. In a small dish, whisk together the egg and water.
10. Carefully dip each of the rolled crepes in the egg wash, then roll them in a shallow dish or bowl with the breadcrumbs to thoroughly coat.
11. In a large frying pan, heat about ½ inch of oil to a temperature of 350°F over high to medium-high heat.
12. Carefully place each of the krokiet in the hot oil and cook for about 1 minute on each side, until golden brown.