| 1. | Prepare the dried mushrooms ahead of time by rinsing them then soaking them in a small quantity of cold water for a few hours. |
| 2. | Cook them in the same water until tender. |
| 3. | Start the batter by breaking the eggs (2) into sifted flour. |
| 4. | Add cooking oil, salt, and milk and mix in a blender until the batter is smooth. |
| 5. | Add water gradually, depending on how thick the batter is. |
| 6. | Cover the batter with a towel and leave for 30-60 minutes. |
| 7. | Fry crepes on a non-stick frying pan (or a regular frying pan greased with a piece of fatback). |
| 8. | Crepes should spread over the entire surface of the frying pan. |
| 9. | Save the water the mushrooms were plumped in. |
| 10. | Press sour liquid out of the sauerkraut then add the saved mushroom stock and cook uncovered on low heat. |
| 11. | Cut the mushrooms into thin strips. |
| 12. | Finely chop the onion and brown in cooking oil until transparent. |
| 13. | When tender, cook off excess liquid, add mushrooms, finely chopped onion, and add salt & pepper to taste. |
| 14. | Sprinkle with flower and cook a little longer. |
| 15. | Once the filling is prepared fill the ready crepes and roll them up. |
| 16. | Dredge the rolled up crepes in beaten egg and then bread crumbs. |
| 17. | Just before serving, quick-fry both sides in hot cooking oil. |
