Preparation for

Sauerkraut & Mushroom Crepes

&

Shitake & field mushroom crepes

НАЛИСНИКИ З КАПУСТОЮ та з грибами

Avoid the microwave, as it will leave them soggy.

1. Thaw (For the best texture) let the frozen crepes thaw in the refrigerator overnight. If you are in a rush, you can thaw them in the microwave.

2. Pan-Fry

• Preheat: Heat a non-stick skillet or crepe pan over medium-low heat.

• Add Fat: Add a small pat of butter or a light drizzle of oil to coat the pan.

• Crisp the Crepe: Place the crepe in the skillet. If it is already filled, heat it for about 1 to 2 minutes on one side until warm, then carefully flip to the other side for another 1 to 2 minutes until the edges are crispy and golden.

• 3. Oven-Method

  To reheat frozen shiitake crepes in the oven while achieving a crispy texture, baking them directly on a preheated baking sheet is the best method. The intense heat from the preheated tray quickly crisps the outer layer without making the crepe tough.

  • Bake: Heat for 10 to 12 minutes if frozen, or 6 to 8 minutes if thawed.

  • Flip: Turn them over halfway through the baking time to ensure even crispiness.

  Quick Tips for Best Results

  • Skip the foil: Do not cover the crepes, or they will steam and become soggy.

  • Use parchment: Line your baking sheet with parchment paper to prevent sticking.