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Crêpes Stuffed with Sauerkraut

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¾ cup (175 ml) milk
2 eggs
¾ cup (175 ml/100 g) coarsely ground whole grain flour
1 cup (250 ml/200 g) sauerkraut
4 tsp (20 ml) canola or vegetable oil
¾ cup (175 ml/200 g) light spreadable cream cheese
¼ cup (50 ml/30 g) freshly grated Parmesan cheese
¼ cup (5o ml) chopped chives
Freshly ground pepper


Serves: 2


Combine milk with eggs, salt and flour, and stir until smooth. Leave the batter to rest for 30 minutes. Separate the sauerkraut with a fork.

Make 8 crêpes. Heat about ½ tsp (2 ml) oil in an 8 inch (20 cm) nonstick skillet (frying pan). Ladle about 3 tbsp (45 ml) of batter into the skil­let, tilt and swirl to cover the bottom. Cook on medium heat until lightly browned on the bottom and set. Flip the crêpe over and cook the other side until golden.

Immediately spread cream cheese on each crêpe, cover with sauerkraut, and sprinkle with Parmesan and chives. Season with pepper. Roll up the crêpes and keep warm.

TIP: Sauerkraut is an excellent source of vitamin C, its potassium has a purifying effect, and its high lactic acid content encourages the growth of beneficial intestinal flora.

Per serving: approx. 480 calories
35 g protein, 18 g fat, 45 g carbohydrates

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