Crêpes Filled with Sauerkraut (German)

Sauerkraut is rolled inside savoury herb crêpes for this delicious side dish from Biergarten Cookbook: Traditional Bavarian Recipes.

1¾ cups all-purpose flour, unbleached
1/8 tsp. nutmeg, freshly grated
kosher or sea salt
black pepper, freshly ground
2¾ cups whole milk
4 eggs
¾ cup fresh parsley, minced
½ cup fresh chives, minced
3 Tbsp. Canola oil
4 Tbsp. unsalted butter
3 cups sauerkraut, squeezed dry
toothpicks, for securing crêpe rolls

To Serve:
sour cream
minced parsley
minced chives

Whisk flour, nutmeg, salt, and pepper in a bowl. Whisk milk and eggs in another bowl. Slowly mix wet ingredients into dry until a smooth batter forms; stir in parsley and chives. Heat 1 tsp. oil in a 12" nonstick skillet over medium-high. Add ½ cup batter to skillet and immediately swirl pan to spread batter into a thin crêpe; cook until golden brown on the bottom, about 2 minutes. Flip and cook 1 minute more.

Transfer crêpe to a plate; repeat with remaining oil and batter, making 9 crêpes total.

Heat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" baking dish with 1 Tbsp. butter; set aside.

Working with 1 crêpe at a time, spread 1/3 cup sauerkraut over crêpe; roll into a tight cylinder. Cut cylinders crosswise into 1½" pieces and secure with toothpicks; arrange cut side up in prepared baking dish and dot with remaining butter.

Bake until crêpes are golden brown, about 20 minutes. Garnish with parsley and chives; serve with sour cream.

Makes 8-10 servings.