This cabbage crepe dish is an easy-to-make, flavorful meal that combines soft, tender crepes with a hearty and delicious potato and cheese filling. Perfect as a main course, this dish is sure to be a hit with everyone at the table. The combination of creamy potatoes, melted cheese, and crunchy breadcrumbs makes for a satisfying and comforting meal.
Ingredients:
For the Filling:
- 3 potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 pepper (any color), finely chopped
- 100 grams (3.5 oz) of cheese, grated (cheddar, mozzarella, or your favorite)
- Spring onions, chopped
- Salt, to taste
- Black pepper, to taste
- Sunflower oil (for frying)
For the Crepes:
- 2 eggs
- Salt, to taste
- 1/2 tablespoon of sugar
- 500 ml (2 cups or 17 fluid ounces) of milk
- 200 grams (11 tablespoons or 7 oz) of flour
- Sunflower oil (for frying)
For the Batter:
- 3 eggs
- Salt, to taste
- 3 tablespoons of flour
Additional:
- Breadcrumbs
- Butter (for frying)
Instructions:
Prepare the Filling:
- Cook the Potatoes:
- Boil the potatoes until they are tender.
- After cooking, drain and thoroughly mash until smooth.
- Cook the Vegetables:
- In a skillet, heat some sunflower oil over medium heat. Add the finely chopped onion and pepper, and sauté until the onion is translucent and the pepper is soft, about 5-7 minutes.
- Add the sautéed vegetables to the mashed potatoes and mix well. Stir in the grated cheese and chopped spring onions.
Make the Crepes:
- Prepare the Crepe Batter:
- In a mixing bowl, beat the eggs with a pinch of salt and the sugar. Gradually add the milk, whisking continuously.
- Slowly add the flour to the mixture, whisking until the batter is smooth and free of lumps.
- Cook the Crepes:
- Heat a small amount of sunflower oil in a non-stick skillet over medium heat.
- Pour a small ladleful of the crepe batter into the skillet, tilting the pan to spread the batter evenly.
- Cook each crepe for about 1-2 minutes on each side, or until golden brown. Repeat until all the batter is used, stacking the crepes on a plate as they are cooked.
Assemble the Crepes:
- Fill the Crepes:
- Take one crepe and place a spoonful of the potato and cheese filling in the center. Fold the sides of the crepe over the filling to create a neat parcel.
- Prepare the Batter Coating:
- In a bowl, whisk together the eggs, a pinch of salt, and the flour to create a smooth batter.
- Coat the Crepes:
- Dip each filled crepe parcel into the batter, making sure it is fully coated.
- Roll the coated crepe in breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
- Fry the Crepes:
- In a large skillet, melt some butter over medium heat. Fry the breaded crepes until they are golden brown and crispy on all sides, about 2-3 minutes per side.
- Remove the crepes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve:
- Serve the cabbage crepe parcels hot, garnished with additional spring onions or fresh herbs if desired.
Conclusion:
This cabbage crepe dish is a delightful combination of creamy potatoes, melted cheese, and crispy, golden-fried crepes. It’s a perfect main course that’s not only easy to prepare but also incredibly satisfying. The contrast of textures—from the soft crepe to the crunchy breadcrumb coating—makes this dish a crowd-pleaser. Serve these savory crepes with a fresh salad or on their own for a comforting and flavorful meal. Enjoy!