Krokiety is a traditional Polish dish that resembles an egg roll. This crepe can be filled with mushroom, sauerkraut, meat mixture and more.
Krokiety is traditionally served for Christmas Eve supper, but is great year round. It pairs well with soup. Traditionally it is served with a side of beet soup, “Borsht”. This dish was inspired by my Lumpiang ubod recipe on this site.
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What kind of filling can be placed in Krokiety?
Traditionally there are 3 popular fillings: mushroom and cheese, meat filling like leftovers from chicken noodle soup, and sauerkraut and mushroom. They’re all great and should be considered when making or trying Krokiety.
What is sauerkraut?
Sauerkraut is pickled cabbage that provides a hint of sweetness to any dish, but has a distinctive sour flavor to balance it out. Because it’s pickled it has a long shelf life, so eat up on this fermented dish!
Ingredients
- Sauerkraut
- Dried porcini mushroom
- Bay Leaves
- Allspice Berries
- Oil
- White Onions
- Caraway Seeds
- Cremini Mushrooms
- Salt
- Fresh ground black pepper
- All-purpose Flour
- Milk
- Egg
- Butter
- Breadcrumbs
See recipe card for quantities.
Instructions
Filling
Prep: Combine sauerkraut, dried mushrooms, bay leaves, and allspice berries into a pot. Pour enough water to cover the contents.
Cook: Cook over medium heat for about 40 minutes or until the sauerkraut is soft. Ensure the lid only partially covers the pot during this process. Drain the cooked sauerkraut with mushrooms - the liquid can be reserved and used for future soups, but remove the bay leaves and allspice and discard. In a separate pan heat oil over medium heat and saute the onions with caraway until the onions are translucent and in the cremini mushrooms. Place all filling contents into a food processor until it is finely chopped. Season with salt and pepper.
Crepe
Prep: Mix the flour, milk, eggs, and butter together until smooth. Use a strainer to remove any lumps. Allow the batter to rest for 15 minutes before cooking.
Cook: In a nonstick pan brush with either cooking oil or a small amount of butter. Add in the batter mixture until it evenly coats the bottom of the pan. Cook until the crepe freely moves if you shake the pan, cook the other side of the crepe for 10 seconds then transfer to a place. Repeat the process until there is no more batter. The crepes can be stacked upon one another on a clean plate.
For Krokiety assembly see recipe card for details.
Variations
Looking to make this recipe even better check out these tips to better suit you and your guests:
- Cheesy: Try a filling that is a sauteed mix of 2 lbs grated mushroom, 2 chopped onions, 4 tablespoon olive oil, salt and pepper to taste. Once the mixture cools add in 5 oz of grated gouda cheese.
- Popeye Muscles: Try a spinach with or without cheese filling, that’ll make any sailor excited for these egg rolls!
- Potato: Mash up potatoes and mix in cheese.
Storage
These egg rolls are best when made fresh. Consider making the filling and storing in the fridge for up to 2 days, when ready to cook, wrap in the crepe and fry!
If all of the Krokiety has been cooked and cooled, it should be stored in an airtight container and placed in the refrigerator, consume within 3 days. To reheat microwave in 30 second intervals.
Top tip
Leftover egg and breadcrumb batter can be used to double coat the egg rolls. This will make the crepe thicker and crispier!
FAQ
There are tons of filling that should be considered, like egg salad with mayo and chives - check out the variations section for more ideas.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Krokiety Polish Croquettes (Egg Rolls):
Krokiety Polish Croquettes (Egg Rolls)
Ingredients
Filling
- 1 lb Sauerkraut drained
- ½ cup Dried Mushroom diced opt for dried porcini mushrooms
- 2 Bay Leaves
- 4 tablespoon Frying Oil
- 2 large White Onions
- 1 teaspoon Caraway Seeds
- 15 oz Fresh Cremini Mushrooms washed and diced
- Salt and Fresh Ground Black Pepper to taste
Crepe
- 1 cup All-purpose flour
- 1¼ cup Milk
- 3 large Eggs
- 3 tablespoon Butter melted
Egg Dip
- 2 large Eggs
- 1 cup breadcrumbs
Instructions
Filling
- Prep: Combine sauerkraut, dried mushrooms, bay leaves, and allspice berries into a pot. Pour enough water to cover the contents.
- Cook: Cook over medium heat for about 40 minutes or until the sauerkraut is soft. Ensure the lid only partially covers the pot during this process. Drain the cooked sauerkraut with mushrooms - the liquid can be reserved and used for future soups, but remove the bay leaves and allspice and discard. In a separate pan heat oil over medium heat and saute the onions with caraway until the onions are translucent and in the cremini mushrooms. Place all filling contents into a food processor until it is finely chopped. Season with salt and pepper.
Crepe
- Prep: Mix the flour, milk, eggs, and butter together until smooth. Use a strainer to remove any lumps. Allow the batter to rest for 15 minutes before cooking.
- Cook: Heat butter or oil in a frying pan over medium heat. Place the egg rolls in until all sides are golden brown. Drain the egg rolls on a fine-mesh sieve over a bowl or wire rack instead.
Krokiety
- Prep: Place 1 spoonful of the filling onto a crepe. Fold like you would a lumpia or burrito. Dip into the egg dip, which is the egg and breadcrumbs mixed together.
- Cook: Heat butter or oil in a frying pan over medium heat. Place the egg rolls in until all sides are golden brown. Drain the egg rolls on a fine-mesh sieve over a bowl or wire rack instead.
- Serve: The Krokiety is ready to eat, try adding a side of soup. Enjoy!
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