In a large bowl, combine the dry ingredients: flour, salt and pinches of salt and baking soda. Stir to combine

Grease a skillet (frying pan) with a drop of cooking oil or clarified butter. I use a silicone brush to spread it evenly on the pan’s surface

Fry crêpes one at a time on medium heat. The amount of batter will depend on the size of your pan:
8’’ (20 cm) pan = 3 tablespoons
10’’(25 cm) = ¼ cup
12’’ (30 cm) = ⅓ cup

Add the measured amount of batter into the frying pan. As you add the batter, swirl the pan around. The aim is to make the crêpes as thin as possible

Fry each crêpe until its surface is set and the edges are starting to brown a little (that only takes around 40-50 seconds). Gently flip it over on the other side for a few seconds

Squeeze the juices out of the sauerkraut. Move it into a saucepan or a small cooking pot.

Pour water in. Add honey or sugar and stir together

Cover the pot with a lid and bring to boil. Reduce the heat to ‘low’ and cook for 25 minutes. After that time, sauerkraut will soften a bit

When the time is up, drain the excess water. Set aside to cool

As you wait, let’s prep the rest of the ingredients. Peel the onion, chop it finely. Rinse the mushrooms thoroughly and chop them finely as well

Grab a frying pan and melt two tablespoons of butter. Add the onion and fry on a medium-low until it turns translucent

Add in the mushrooms and continue frying on low heat for 20 minutes. After that time, the excess water from the mushrooms should evaporate completely

Once the sauerkraut has cooled, squeeze out any remaining liquids. Then chop it roughly and add into the fried onion & mushroom mix. Add in salt, paprika powder and season with a generous pinch of ground black pepper

Stir everything together and continue frying for another 10 minutes.

Have a taste and season a bit more if necessary

Take the pan off the heat and let it cool

Put about 2 tablespoons of stuffing in the centre of each crêpe and spread out, leaving the sides free

To roll it up, fold in the two opposite sides of the pancake (by about 0.8’’/2 cm inwards). Then, roll the whole crêpe (like you would with a swiss roll), starting with one of the unfolded parts.

Now, you have two options: breading all Krokiety straight away, or refrigerating them all (for up to 4-5 days) and only breading a few at the time - as many as you would like to eat. That way, they’ll always taste fresh

In a wide bowl (or a soup plate) beat the eggs with a pinch of salt.

Pour breadcrumbs onto another plate.

Dip the croquettes in the egg and then roll in breadcrumbs

Heat up a generous amount of clarified butter or oil - so that there’s at least a layer 0.1’’(2-3 mm) thick