It’s back to beetroot this week (I can never abandon this vegetable for too long!) and this time I have combined it with cabbage to make an easy healthy filling for these Beetroot Cabbage Crepes. This recipe is inspired by traditional Polish ‘krokiety’, which are crepes (pancakes) with either meat or mushrooms (usually) coated in breadcrumbs and lightly fried, as I have done in this recipe. ‘Krokiety’ are typically served alongside clear soup, such as beetroot. The word ‘krokiety’ no doubt comes from the French ‘croquettes’, which are small rolls of vegetables or meat fried in breadcrumbs.
My ‘krokiety’ of sorts are not meant to be eaten with soup (it wouldn’t make sense to serve beetroot crepes with beetroot soup) that’s why they are larger than their more traditional equivalent. You can make them as large or small as you like of course, but I wanted lots of room for the savoury filling and small crepes just wouldn’t fold well. You can also serve them without the breadcrumbs if you like to cut down on calories. I have to warn you though, once you’ve tried the fried version you will not want to cook it any other way. Frying makes these beetroot crepes spongy and soft but also crispy. So good! And you don’t have to use that much oil (see instructions below).
Beetroot and cabbage are a match made in heaven (not my own discovery, unfortunately) and with a little vinegar and some seasoning (they love plenty of pepper especially) they make a wonderful flavour combination. And this is pretty much all that goes into the filling. Do wear rubber gloves when handling the beetroot, or you’ll have purple fingers for 2 days!
I’ve included photographs on how to fold the crepes, above – pictures are often better than words!
Yields 6 portions
15 minPrep Time
40 minCook Time
55 minTotal Time
- For the filling:
- 250 g white cabbage, thinly sliced or chopped
- 2 medium beets, peeled, coarsely grated
- 1 onion, finely chopped
- 3 tablespoons vinegar
- 1 tablespoon butter
- 1 tablespoon dill, finely chopped
- 1 teaspoon salt plus plenty of pepper
- 1 tablespoon olive oil (plus more for frying)
- For the crepes:
- 1 cup flour
- 1 and 1/4 cup milk
- 1 egg (plus another lightly beaten egg for brushing the crepes)
- 1/3 teaspoon bicarbonate of soda
- Pinch of salt
- Breadcrumbs for coating, on a large plate
- In a large pot heat up 1 tablespoon of oil, lower the heat and fry the onions for a minute stirring occasionally. Add the cabbage, beetroot, salt and pepper, dill and vinegar, cover and simmer for 40 minutes stirring often. Remove from the heat, add the butter and blend a little (I used an electric hand blender for this) to break up the larger pieces but without turning the mixture into mash. Set aside.
- While the vegetables are cooking make the pancake batter. In a large bowl whisk together the flour, egg, milk, bicarbonate of soda and salt. Set aside for 10 minutes to allow the batter to thicken (add a bit of milk if the batter is too thick - if its' too thick it won't spread well around the frying pan and you'll end up with very thick crepes.
- To make the crepes heat up a bit of oil (about 1 teaspoon per crepe) in a large frying pan and ladle the batter onto the pan spreading it evenly (and quickly!). The crepes need about a minute on each side (on a medium heat). Yields 6 large crepes.
- Use about 2-3 tablespoons of the vegetable mixture for every crepe (or less if your crepes are smaller). Once the crepes are folded (the photographs above show how to do that) brush them with the egg (brush also underneath the end bit of the crepes to make them hold their shape better) and coat in the breadcrumbs.
- Heat up 1-2 tablespoons of oil in a large pan and brown the crepes a little on a low-medium heat for a couple of minutes on each side (you will need to add a bit more oil when you turn the crepes over). Take care not to burn them, remember you only need to crisp them up a bit as they've already been cooked. Serve immediately.