Krautkrapfen au gratin

Name: Krautkrapfen au gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Spelt or dark wheat flour (type 1050); 2 Eggs (Gr. M); 300 ml low-fat milk; 7-10 Tbsp salt, pepper; 2 medium-sized onions; 2 TABLESPOONS Oil; 1 can(s) (850 ml) Sauerkraut; 1 TEASPOON Sweet peppers; 8 discs cooked ham (approx. 30 g each); 7-10 Tbsp Grease; 1 TEASPOON Vegetable broth; 150-200 g Schmand; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Spelt or dark wheat flour (type 1050)
2 Eggs (Gr. M)
300 ml low-fat milk
7-10 Tbsp salt, pepper
2 medium-sized onions
2 TABLESPOONS Oil
1 can(s) (850 ml) Sauerkraut
1 TEASPOON Sweet peppers
8 discs cooked ham (approx. 30 g each)
7-10 Tbsp Grease
1 TEASPOON Vegetable broth
150-200 g Schmand
7-10 Tbsp Parsley

Directions

1
Mix flour, eggs, milk and 1 pinch of salt to a smooth dough. Leave to swell for approx. 30 minutes
2
Peel and chop the onions. Sauté in 1 tbsp. hot oil. Add sauerkraut and steam for about 10 minutes. Season to taste with salt, pepper and sweet paprika
3
Heat 1 tablespoon of oil in a coated frying pan (26 cm Ø). Bake 4 thin pancakes one after the other from the dough. Cover each pancake with 2 slices of ham, spread the sauerkraut on top and roll up
4
Cut the rolls into approx. 5 cm thick slices. Place them in a greased casserole dish with the cut surface facing upwards, close together. Bring a good 200 ml of water to the boil, stir in the stock. Mix with sour cream and pour over the rolls. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Garnish with parsley if desired.