Cabbage Stuffed Crepes

These crepes are stuffed with cabbage, carrot and fresh greens. They can be served for lunch or as a light evening meal. My family loves to eat them with sour cream and fresh dill on top. I hope you will enjoy these!

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Ingredients

For the crepes

  • 2 cups flour
  • 1 tbsp sugar
  • pinch of salt
  • 3 eggs
  • 3 cups milk
  • 1/2 cup water
  • 2-3 tbsp melted butter
  • a little oil, to cook

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For the filling

  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and shredded,
  • 1 small cabbage, finely shredded
  • fresh dill, chopped
  • fresh parsley, finely chopped
  • salt, pepper to taste

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Directions

To make crepes

  1. Put the flour, sugar, and salt in a bowl.
  2. Add the eggs, mix well with a whisk, then stir in a half of the milk to make a smooth batter.
  3. Gradually stir in the rest of the milk and the water. Let the batter rest in a warm place for about an hour.
  4. When you are ready to cook the crepes, give the batter a stir and add the melted butter.
  5. Brush a pan with a little oil and heat. Ladle in a little batter and tilt the pan to cover the bottom thinly.
  6. Cook for about 1 minute. As soon as little holes appear all over the surface, turn the crepe over and cook the other side for 30 to 40 seconds. Transfer to a plate and cook the rest of the batter.

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To make stuffing

  1. In a frying pan, add carrots and cabbage and cook till cabbage is very soft and loses half of its volume.
  2. Mix in the fresh dill and parsley, then salt and pepper.
  3. Let the stuffing cool a little.
  4. Spoon a tablespoon full of cabbage mixture along the edge of each crepe. Roll the crepe over the filling. Fold the sides in toward the middle. Fold the blintz into a flat rectangle.
  5. If you like to reheat them, sauté the stuffed crepes with a little butter on both sides till crispy. Serve with a sour cream and some chopped parsley or dill.

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♥♥♥♥♥

Recipe adopted from Melangery

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