"Try this recipe for Polish crepes stuffed with Fullblood Wagyu beef, sauerkraut, mushrooms, carrots, shallots and gruyere cheese from Double 8 Cattle Company."
Polish Krokiety with Wagyu Beef
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ingredients
- 1/2 pound Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 3 tablespoons Olive Oil (divided)
- 1 cup minced Mushrooms
- 1 large grated Carrot
- 1/2 cup Sauerkraut
- 1 minced Shallot
- 1 tablespoon minced Parsley
- 1 cup Gruyere Cheese (grated)
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 4 Eggs
- 4 cups Fine Bread Crumbs
- 1 tablespoon Cold Water
Crepe Batter
ingredients
- 10 ounces Milk
- 3 Eggs
- 4 ounces All Purpose Flour
- 1 ounces melted Butter
- 1/2 teaspoon Kosher Salt
Method
Step 1
PREPARING THE FILLING Start by making the filling for the krokiety. Heat a large skillet on medium-high heat, and place the Fullblood Wagyu ground beef in the pan with 2 tablespoons of olive oil. Cook the beef until it’s completely browned and cooked all the way though. Drain off the excess fat, remove the meat from the pan, and set aside. Add 1 tablespoon of olive oil to the pan. Then, add the minced shallots, grated carrots, and minced mushrooms. Cook for 3-4 minutes or until all the liquid has evaporated. Add the sauerkraut, cooked Fullblood Wagyu beef, and minced parsley to the pan. Season with kosher salt and freshly ground black pepper. This is your cooked Wagyu beef filling mixture. Remove the mixture from the heat/stove, and place the ingredients on a tray. Place the tray in the refrigerator, and allow everything to cool.
Step 2
PREPARING THE CREPES To make the crepe batter, place the eggs, all purpose flour, butter, milk and kosher salt in a blender. Turn on high, and blend for 1 minute until everything has been incorporated. Put the batter in a container, and place it in the refrigerator for 15 minutes to let the air bubbles settle. Using a non stick skillet, begin making the crepes by placing the pan over medium heat. Spray the pan with non-stick spray or add 1 teaspoon of clarified butter to the pan. Add 2 ounces of the crepe batter to the pan. Do not stir. When the batter is browned on the edges and is no longer runny, flip the crepe and cook the other side for 10 seconds. Remove the cooked crepes from the pan, and place them on a tray. Allow them to cool to room temperature.
Step 3
With the crepes laid out flat, spoon 2 tablespoons of the cooked Fullblood Wagyu beef mixture to the center of the crepe. Top with some shredded gruyere cheese. Fold the left and right sides of the crepe in towards the center. Then, roll bottom to top (they should resemble an egg roll) to make your krokiety. Whisk the 4 eggs with 1 tablespoon of cold water to make an egg wash. Gently dip the krokiety into the egg wash and then into the bread crumbs. Deep or shallow fry the krokiety at 350°F for 2-3 minutes or until golden brown. Season with kosher salt and serve with a mushroom veal demi or red beet soup. Enjoy!