Kraut & Frankfurter Crepes
1 cup biscuit baking mix
1 cup milk
1 egg, slightly beaten
1/2 cup chopped onion
2 tablespoons vegetable oil
1 10-3/4 ounce can condensed cream of mushroom soup
2 cups sauerkraut, drained
1/2 pound frankfurters, thinly sliced
1 tablespoon chopped parsley
In bowl, combine biscuit mix, 1-cup milk and egg; mix until blended.
Heat a lightly greased 10-inch omelet pan or skillet. For each crepe, add four tablespoons batter, or enough to cover bottom of pan. Cook over medium heat 1 minute on each side or until lightly brown. Lift crepes from pan using pancake turner; place on wax paper.
In saucepan, sauté onion until soft. Stir in soup and milk. Measure out 1/2 cup sauce and set aside. Add kraut, franks and parsley to remaining sauce, mix well, cover and heat 15 minutes.
Spread kraut mixture over center of each crepe, fold over sides and place in greased shallow baking dish. Pour reserved sauce over all. Bake in 350° oven for 15 minutes. Garnish with chopped parsley if desired.
NOTE: If using crepe maker, follow manufacturer’s instructions.
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