Krokiety z Kapustą i Grzybami

Ingredients · 4 servings

• 250 gWheat flour
• 3Egg, beaten, divided
• 500 mlMilk
• 500 gSauerkraut, drained
• 25 gDried porcini mushroom, soaked
• 300 gButton mushroom, sliced
• 1Onion, diced
• 120 gBreadcrumb
• 1 ⅓ tspSalt
• 1 tspBlack pepper, ground
• 90 mlSunflower oil

Equipment

stovetop, mixing bowl, whisk, ladle, frying pan, saucepan, skillet, knife, cutting board, tongs, tray, spatula

Instructions

1. 1
   Mise En Place

   Gather and weigh every ingredient; set out a mixing bowl, whisk, ladle, frying pan, saucepan, skillet, knife, board, tongs, and tray. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Mix Crepe Batter

   Whisk 250 g wheat flour, 515 g milk, 100 g beaten egg, and 3 g salt until smooth; rest the thin savoury batter for 10 minutes. · 15 min

   What to look for: Batter is pourable, smooth, and free of dry flour.

3. 3
   Cook Thin Crepes

   Heat a lightly oiled frying pan, ladle in batter, and cook 8 thin crepes on both sides; stack them on a tray to cool. · 20 min

   What to look for: Crepes are pale golden in spots and flexible.

4. 4
   Cook Cabbage Mushrooms

   Soak dried porcini until pliable, simmer them until soft, and cook sauerkraut until tender; drain everything well. · 45 min

   What to look for: Sauerkraut is soft, and porcini slices bend easily.

5. 5
   Chop Filling Base

   Chop drained sauerkraut and slice the porcini finely so the filling rolls neatly without tearing the crepes. · 5 min

   What to look for: Filling pieces are short, fine, and evenly cut.

6. 6
   Fry Fresh Mushrooms

   Fry onion in 30 g sunflower oil until translucent, add button mushrooms, and cook until moisture evaporates and edges lightly brown. · 12 min

   What to look for: Onion is glossy, and mushrooms are browned with no pooled liquid.

7. 7
   Combine The Filling

   Add sauerkraut and porcini to the skillet; season with 5 g salt and black pepper, then fry briefly until cohesive. · 8 min

   What to look for: Filling looks moist but not wet and holds together on the spatula.

8. 8
   Roll The Croquettes

   Place filling on one edge of each cooled crepe, fold in both sides, and roll firmly into compact croquettes. · 10 min

   What to look for: Rolls are tight, sealed at the sides, and evenly filled.

9. 9
   Bread The Rolls

   Dip each roll in the remaining 50 g beaten egg, coat evenly with breadcrumbs, and press gently so the crust adheres. · 8 min

   What to look for: Each roll is fully coated with an even breadcrumb layer.

10. 10
    Fry Until Golden

    Fry croquettes in the remaining sunflower oil, turning with tongs, until golden and crisp on all sides; drain briefly. · 12 min

    What to look for: Breadcrumb coating is deep golden, crisp, and evenly fried.

11. 11
    Serve Hot

    Serve hot while the breadcrumb coating is crisp and the sauerkraut mushroom filling is steamy and fragrant. · 3 min

    What to look for: Croquettes are crisp outside and hot inside.