Sauerkraut and Mushroom Crepe Croquettes

Rinse the dried mushrooms, pour over 400 ml of hot water and let sit for 60 minutes. Then simmer them in the same water for another 20 minutes, drain, reserving 250 ml of the stock, and finely chop the mushrooms.

Squeeze out the sauerkraut, rinse briefly if needed, chop it and put it in a saucepan. Add the mushroom stock, 180 ml water, bay leaf and allspice; simmer covered for about 40 minutes, until the cabbage is soft.

Dice the onion finely, grate the carrot, and slice the mushrooms. In 2 tbsp oil, sauté the onion with carrot for 5 minutes, add the mushrooms and cook until the liquid evaporates. Mix with the cabbage and dried mushrooms, and season with salt and black pepper.

For the crepes, whisk together the flour, milk, 180 ml water, 2 eggs and a pinch of salt into a smooth, thin batter; stir in 1 tbsp oil. Fry 8 thin crepes in a well-heated pan, flipping them once the surface sets.

Let the filling and crepes cool. Spread the filling over the crepes, fold in two opposite edges about 2 cm, and roll up tightly into a log.

Whisk two eggs with a pinch of salt. Dip each roll in the egg, coat with breadcrumbs, and place on a board seam-side down.

Heat the remaining oil over medium heat and fry the croquettes for 2-3 minutes on each side until evenly golden brown. Serve hot.