for crepes

1. Combine flour, milk, water, eggs, melted butter, salt with mixer or blender
2. Let the batter rest in the fridge for 30 minutes
3. Heat a small frying pan, 8 or 9 inches, over medium high heat
4. Brush or spray the pan with oil
5. Add about 1/4 cup of batter and shake and tilt the pan to spread the batter to coat the bottom of the pan
6. Cook about 30 seconds, until crepe is set and beginning to brown
7. Flip crepe and cook another 10 – 20 seconds
8. Remove, stack on a plate

for the filling

1. Add butter and chopped mushrooms, and onion to a frying pan and cook until tender
2. Add sauerkraut, I snipped the kraut with scissors, it seemed easier than dicing, and cooked meat
3. Add grated cheese or white sauce and stir to combine
4. Set aside

to assemble

1. Put approximately 2 tablespoons of filling on a crepe, if the crepe were a clock, position the filling between 10 and 2 o’clock, keeping it about an inch from the edges, fold the top over the filling and fold the sides in and continue rolling
2. Repeat until you run out of crepes or filling
3. Whisk egg and water
4. Carefully dip in rolled crepes in the egg wash and them roll in breadcrumbs
5. Heat oil, about 1/2 inch deep, to 350 F over high to medium high heat
6. Carefully place krokiety in hot oil, cooking until golden brown, about one minute on each side
7. Serve along side Barszcz or with mushroom sauce