Recipe by Malky Reinman

Mock Cabbage and Pastrami Crepes

Meat Meat
Easy Easy
10 Servings
Allergens

Contains

- Egg

Ingredients

Filling

  • 1 kohlrabi

  • 2 carrots

  • 1 (6-ounce) package pastrami

  • salt, to taste

  • black pepper, to taste

Egg Crepes

  • oil, for frying

Garnish

  • handful of fresh, cleaned chives

Directions

Prepare the Mock Cabbage and Pastrami Crepes

1.

Shred kohlrabi and carrots in a food processor. Dice pastrami and combine with shredded vegetables.

2.

Sauté pastrami mixture in a frying pan over low heat for about five to seven minutes. Season with salt and pepper to taste.

3.

Dissolve potato starch in half a cup of water. Combine with beaten eggs and season with salt.

4.

Heat about a teaspoon of oil in a large frying pan. Pour just a little bit of batter into the pan and tilt to spread evenly so you get a thin crepe. Flip after a minute and fry the other side.

5.

To assemble, put one tablespoon of the mixture into the center of a crepe. Gather the sides until you get the “knotted” look. Tie with a thin string of chives.

Credits

Photos and Styling by Malky Levine

Mock Cabbage and Pastrami Crepes

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