Contents
Krokiety
a crispy Polish delight packed with flavor
Ingredients
For the pancakes
- 2 cups (250g) all-purpose flour
- 2 cups (500ml) milk
- 2 large eggs
- ½ teaspoon salt
- 1 tablespoon vegetable oil plus more for frying
For the filling
- 2 cups cooked and shredded meat chicken, pork, or beef
- 2 cups finely chopped mushrooms for a vegetarian version
- 1 medium onion finely chopped
- 1 tablespoon butter or oil for frying
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried marjoram optional
For the breading and frying
- 2 eggs
- 1 cup breadcrumbs
- ½ cup flour optional, for extra coating
- Oil for frying
Instructions
Make the pancakes
- In a large mixing bowl, whisk together flour, milk, eggs, salt, and oil until smooth. Let the batter rest for 10–15 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour about ¼ cup of batter into the pan, swirling to spread it evenly. Cook for 1–2 minutes until the edges lift slightly, then flip and cook for another 30 seconds.
- Transfer to a plate and repeat with the remaining batter, stacking the pancakes to keep them warm.
Prepare the filling
- Heat a pan over medium heat and melt the butter or oil. Add the chopped onion and sauté until golden.
- Add the shredded meat or mushrooms, seasoning with salt, pepper, and marjoram. Cook for about 5 minutes, stirring occasionally. Let it cool slightly.
Assemble the krokiety
- Place 2 tablespoons of filling in the center of a pancake.
- Fold the sides over the filling, then roll it up tightly like a burrito. Repeat with all the pancakes.
Coat and fry
- In one shallow bowl, beat the eggs. In another, spread out the breadcrumbs.
- Dip each rolled krokiet into the beaten eggs, then roll it in breadcrumbs, pressing gently to adhere.
- Heat oil in a frying pan over medium heat. Fry the krokiety until golden brown and crispy on all sides, about 2–3 minutes per side.
- Remove and place on paper towels to absorb excess oil.
Serving suggestions
- Serve with barszcz czerwony (red beet soup) for a traditional Polish experience.
- Enjoy with sour cream, garlic yogurt sauce, or a light tomato-based dip.
- Pair with a cucumber and dill salad for a refreshing contrast.
Notes
Polish cuisine is a treasure trove of comforting, home-cooked meals, and krokiety are among its most beloved dishes. These golden-brown, crispy pancake rolls are a perfect combination of delicate texture and bold flavors. While they may resemble crêpes at first glance, krokiety are transformed into something entirely different through a meticulous process of filling, breading, and frying, resulting in a dish that is both satisfying and versatile.
Modern variations introduce a more creative approach, incorporating creamy mashed potatoes with melted cheese, spinach with garlic-infused ricotta, or even spicy minced meat with smoked paprika for a bit of heat. Whether prepared with classic ingredients or given a contemporary twist, the filling is always rich, flavorful, and deeply satisfying.
Beyond soup pairings, krokiety can also be served as a main course with a side of sour cream, garlic-infused yogurt sauce, or a light tomato-based dip. Some even enjoy them with a fresh cucumber and dill salad, adding a refreshing contrast to the richness of the dish.
A rich tradition of fillings
The beauty of krokiety lies in their endless variety of fillings, making them a staple in Polish kitchens for generations. Traditional versions often feature a mixture of sautéed mushrooms and caramelized onions, slow-braised meat shredded and seasoned with fragrant spices, or a hearty blend of cabbage and sauerkraut. These fillings reflect the deep-rooted culinary traditions of Poland, where resourcefulness and bold flavors go hand in hand.
Modern variations introduce a more creative approach, incorporating creamy mashed potatoes with melted cheese, spinach with garlic-infused ricotta, or even spicy minced meat with smoked paprika for a bit of heat. Whether prepared with classic ingredients or given a contemporary twist, the filling is always rich, flavorful, and deeply satisfying.
The secret to crispiness
What sets krokiety apart from simple stuffed pancakes is their signature crispy exterior. After being generously filled and rolled into tight cylinders, they are carefully dipped into an egg wash, coated with fine breadcrumbs, and pan-fried to a golden crisp. This extra step creates a delightful contrast between the crunchy coating and the soft, savory filling inside. Some cooks even double-coat their krokiety for an extra crispy bite, making them even more irresistible. For those who prefer a lighter version, krokiety can also be baked in the oven instead of fried, achieving a crisp texture with less oil while maintaining all the delicious flavors.Serving krokiety
Krokiety are incredibly versatile and can be enjoyed in multiple ways. Traditionally, they are served alongside a hot bowl of barszcz czerwony, a vibrant beet soup that adds a slightly tangy and earthy complement to the crispiness of the krokiety. This pairing is especially popular during festive gatherings and holiday meals, where the warm, aromatic flavors bring comfort and nostalgia to the table.
Beyond soup pairings, krokiety can also be served as a main course with a side of sour cream, garlic-infused yogurt sauce, or a light tomato-based dip. Some even enjoy them with a fresh cucumber and dill salad, adding a refreshing contrast to the richness of the dish.
