Pork Krokiety

This delicious tasty Polish recipe looks complicated but is actually very simple. Make some crepes, fill and then fry. The great part is while you can make a filling, it's the perfect way to use up leftovers. Pork, sauerkraut, and mushrooms are quite traditional, so with leftover stewed pork rib meat that was stewed with sauerkraut and potatoes, similar to choucroute, it had the perfect leftover makeover. It has a delicious filling, and a great crunchy exterior.

Crepe Recipe
3/4 c. flour 1/4 c. milk
1/2 c. water 
2 eggs 1/4 stick butter, melted large pinch salt 2 tsp. sugar

I love my vitamix for this, I put everything in the blender except for the flour and run it until it's smooth. Then dump the flour in and run some more until it's smooth again. Set aside for 30 minutes. 

Heat a non stick pan over medium and allow it to heat for about 5 minutes while the batter rests. This helps the heat of the pan be more consistent. 
Pour about 3 - 4 tablespoons of batter in the middle of a 10 inch pan and tilt and swirl to cover the pan in a thin layer. You want the crepe as thin as you can make it while still covering the entire pan. Once the edges look dry and the crepe is cooked enough to stand up to flipping turn over and cook a few more seconds. Remove from the pan to a plate and start the next one. 

Filling
6 c. leftover filling, chopped fine
2 Tbsp butter
1 medium onion, chopped

Add the butter to the crepe pan while still hot. Add the chopped onion and cook, sauteing until translucent. Add more butter if needed and add the chopped filling. Saute to heat through and set aside. 

To Assemble
Cooked filling
Crepes
oil to fry
2 Eggs
1 c. breadcrumbs
1 Tbsp. flour
1 tsp. season all or salt and pepper to taste

Heat the oil in a medium sized saucepan with about 2 inch sides. Start this before assembling the crepes to give it sufficient time to heat through. Place the bread crumbs, flour, and seasoning in a dish and stir to combine. In a separate dish whisk together the eggs and 1/4 cup of water.

Place about 3/4 a cup of filling in the center of the crepe. Tuck the sides in and roll from one end to the other, like a burrito. Dip the rolled crepe in the egg mixture and then the breadcrumb mixture. Once coated, gently place the crepe in the frying oil, seam side down. Fry on both sides until golden. 

Serve hot with sour cream or gravy.