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1
First , in medium bowl mix all ingredients for crepes.Melt 1 teaspoon butter, then pour 1/3 cup of batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side.
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2
Take a big plate and put it upside down. Place your crepes on the upside down side of the plate - it will prevent crepes from sticking one to another and will allow you to easy seperate them
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3
Filling:
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4
Boil chicken broth, add sauerkraut and cook it for about 15 minutes until soft,drain it and put aside. In the skillet melt 1 tablespoon of butter, add chopped onion, fry until well cooked. Season with salt and pepper.
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5
When our sauerkraut is drained and of room temperature chop it into small pieces.
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6
Then mix it with mushrooms and onions, season with salt and pepper.
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7
Next, take one crepe, place it on a smooth surface,place 2 tablespoons of mushroom filling in to the center of the crepe; spread it evenly leaving about 1/2 inch border along the edge.
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8
Roll your crepe so that all the corners were inside. The best way to do it is to fold two opposite corners toward the middle of the crepe, then still pressing these corners roll two remaining corners .If you look at the shorter side of your crepe it will look like a snail :)with no filling visible.
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9
Finally, place your crepes into beaten egg making sure that it is coated well, then into bread crumbs . Heat a skillet with 4 tablespoons of oil. cook each crepe so it was fried on each side.
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10
Serve with red borsch , toamto or mushroom sauce.
