Delicious and Simple Cabbage Crepe Dish: A Savory Delight

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:

1. Cook the Potatoes:
   • Boil the potatoes until they are tender.
   • After cooking, drain and thoroughly mash until smooth.
2. 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:

1. 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.
2. 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:

1. 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.
2. Prepare the Batter Coating:
   • In a bowl, whisk together the eggs, a pinch of salt, and the flour to create a smooth batter.
3. 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.
4. 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!