Sauerkraut pancakes
easy
75 mins
75 mins
Ingredients
- 200 g Wheat flour (Type 550)
- 300 ml Milk
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 2 medium-sized onions
- 4 Mettenden (à approx. 80 g)
- 4 TABLESPOONS clarified butter
- 1 can(s) (850 ml) Sauerkraut
- 1 TEASPOON Caraway seeds
- 4-5 Tbsp White wine
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 250 g Sour cream or crème fraîche
Directions
- 1
Mix flour, milk, 4 eggs and 1/2 teaspoon salt until smooth. Let the dough swell for about 20 minutes. Peel and chop onions. Cut the sausages into slices. Heat 2 tablespoons of lard in a pot. Brown the sausage briefly in it.
- 2
Add onions and fry. Add the sauerkraut and caraway seeds and fry briefly. Deglaze with wine and stew covered for about 15 minutes. Season cabbage with salt, pepper and paprika. Heat the rest of the lard in portions in a pan (20 cm Ø). Bake 8 pancakes one after the other. Pour 1/3 sauerkraut into an ovenproof dish (approx. 1 1/2 litres capacity). Spread the rest of the sauerkraut on the pancakes. Roll up the pancakes and cut into 4 thick slices. Spread the pancakes in the pan. Mix sour cream, remaining egg, salt, pepper and paprika.
- 3
Bake 8 pancakes one after the other. Pour 1/3 sauerkraut into an ovenproof dish (approx. 1 1/2 litres capacity). Spread the rest of the sauerkraut on the pancakes. Roll up the pancakes and cut into 4 thick slices. Spread the pancakes in the pan. Mix sour cream, remaining egg, salt, pepper and paprika. Pour the icing over the pancakes. Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 25-30 minutes
- 4
Plate: Wedgwood
Nutrition Facts
410 kcal
29 g
25 g
15 g
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