These healthy Polish krokiety crepes with beet & cabbage, make a delicious side dish or snack that’s full of veggie goodness. The post also includes instructions for making crepes.
These Polish krokiety are thick crepes with a delicious and healthy filling of beets and cabbage. Make a big batch to enjoy the next day too!
What are Polish krokiety
Krokiety are crepes with either meat or mushroom filling (usually) coated in breadcrumbs and lightly fried. (This recipe also includes easy instructions on how to make crepes, see below). Polish krokiety are typically served alongside clear soup, most often beetroot. The word ‘krokiety’ no doubt comes from the French ‘croquettes’, which are small rolls of vegetables or meat fried in breadcrumbs.
My vegetarian ‘krokiety‘ are not meant to be eaten with soup (it wouldn’t make sense to serve beetroot crepes with beetroot soup!). This is why they are larger than the traditional ones. You can make them as large or small as you like of course. I wanted lots of room for the filling and small crepes just wouldn’t fold well.
How to make savoury beetroot cabbage filling
This savory crepe filling is really easy to make. Simply saute the cabbage and beet with some onion until tender. Then blitz the mixture briefly to get rid of the larger pieces of cabbage (being careful not to turn the mixture into mash). Adjust the seasoning and make your krokiety! It’s really that simple.
Beetroot and cabbage make a delicious flavour combination (not my own discovery, unfortunately)! With a little vinegar and some seasoning (they love plenty of pepper especially) they taste fantastic. 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!
How to make Polish krokiety
You can serve these crepes once you’ve folded them, either hot or cold. But you can also brush them with egg, coat in breadcrumbs and fry in a little oil until lightly browned on both sides. I have to warn you though, once you’ve tried the fried version you will not want to cook them any other way! Frying makes these beet crepes spongy and soft and crispy on the outside. So good! And you don’t have to use too much oil either (see Instructions below).
More easy crepes recipes
Fan of cabbage recipes?
You might also like this Polish pasta with cabbage ‘lazanki‘ recipe.
Check out also this collection of over 12 healthy vegetarian pasta meals.
Polish Krokiety Crepes with Beets and Cabbage
- 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 1/3 cup semi-skimmed milk (low fat)
- 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 briefly (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 crepes 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 it's 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.
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I am bringing these Beetroot Cabbage Crepes to Tasty Tuesdays.