Fried Cabbage Crepes Croquetta Polish recipe


Deb Crane Recipe

By Deb Crane songchef


Rating:
Method:
Pan Fry
Comments:

Easy on the budget and tasty! My Aunt is from Poland and taught me how to make croquetta, or Krokiety. A simple mixture of cabbage fried in bacon and onions fill the crepes that are then breaded and fried. A different way to serve the humble cabbage. Other ingredients can be added to taste.

Ingredients

FOR THE FILLING
1
head of cabbage. (if large, use 1/2 head)
1
onion, chopped
8
strips of bacon (or rendered bacon fat) 1-2 tablespoons
salt and pepper to taste
FOR THE CREPES
1 c
all purpose flour
1 Tbsp
sugar
2
eggs
1 1/2 c
milk
1/8 tsp
salt
plain bread crumbs enough to dip crepes in
1
egg, beaten for dipping crepes in

Directions Step-By-Step

1
Chunk up the cabbage. In a large pot of boiling water, add the cabbage and cook until very tender.
Drain and squeeze out as much liquid as possible.
2
In a large frying pan, cook bacon until crisp. Drain bacon on paper toweling and save.
In the bacon grease, add your chopped onion and cabbage. If mixture gets dry, add some vegetable oil.
Saute your mixture until it starts to brown a little.
At this point, I use a food processor to blend the cooked cabbage into almost a paste consistency. You can also just chop it up.
3
FOR THE CREPES:
Mix all ingredients together. Ladle or pour batter into a greased small frying pan tilting and swirling the batter until you get a thin round layer of the batter evenly distributed in the pan. Cook until it starts to look dry and browning around the edges. Flip it over and cook a few minutes more. Set aside on a plate.
4
Fill each crepe with the filling. Carefully fold crepe into an envelope to contain the filling.
5
Dip each filled crepe into the beaten egg and then plain bread crumbs until it is well coated.
In the same large frying pan that you made the filling, wipe out any filling that is left and fill with vegetable oil to about 1/2 inch up the side of the pan. Get the oil nice and hot (a drop of water will dance and sing when the oil is hot enough)
6
Fry each crepe a few at a time until golden brown on all sides.
7
This recipe can be made in advance up to step 4. When ready to serve, fry the breaded crepes as in step 5.
Best served warm and right away.

About this Recipe



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17 Comments

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Deb Crane songchef
May 13, 2015
Crepes are so versatile. You can put whatever you like in them! There was a restaurant called the magic pan. Every kind of crepe you could imagine. Ground left over ham made into a filling is also good. The filling possibilities are endless! :)
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Sue Davis Sue_Davis
May 12, 2015
We call the crepes Polachankins.or hungarian pancakes........Everyone loves them! We just put Jam in the middle and roll up............thats all we ever put........so many memories of my grandma standing there making them for us all! I make them.
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Feb 12, 2013 - Bea L. shared this recipe with discussion group: CHATTERBOX
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Deb Crane songchef
Dec 27, 2012
I added your great photo as the first photo. Thank you for sharing pictures! :)
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Nancy J. Patrykus Finnjin
Dec 26, 2012
Deb...please add the last foto for your pic...I do not know why just the cabbage one showed up.