Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). One address per order. Additional fee for expedited shipping.

Polish Krokiety with Wagyu Beef

Chef Jonathan Pepera, Double 8 Cattle Company Contributor


  • 1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 3 TBSP Olive Oil (divided)
  • 1 CUP Mushrooms (minced)
  • 1 Large Carrot (grated)
  • 1/2 CUP Sauerkraut
  • 1 Shallot (minced)
  • 1 TBSP Parsley (minced)
  • 1 CUP Gruyere Cheese (grated)
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 4 Eggs
  • 4 CUP Fine Bread Crumbs
  • 1 TBSP Cold Water

Crepe Batter

  • 10 OZ Milk
  • 3 Eggs
  • 4 OZ All Purpose Flour
  • 1 OZ Butter (melted)
  • 1/2 TSP Kosher Salt


Start by making the filling for the krokiety.

Heat a large skillet on medium-high heat, and place the Fullblood Wagyu ground beef in the pan with 2 tablespoons of olive oil.

Cook the beef until it’s completely browned and cooked all the way though.

Drain off the excess fat, remove the meat from the pan, and set aside.

Add 1 tablespoon of olive oil to the pan. Then, add the minced shallots, grated carrots, and minced mushrooms.

Cook for 3-4 minutes or until all the liquid has evaporated.

Add the sauerkraut, cooked Fullblood Wagyu beef, and minced parsley to the pan.

Season with kosher salt and freshly ground black pepper. This is your cooked Wagyu beef filling mixture.

Remove the mixture from the heat/stove, and place the ingredients on a tray.

Place the tray in the refrigerator, and allow everything to cool.


To make the crepe batter, place the eggs, all purpose flour, butter, milk and kosher salt in a blender.

Turn on high, and blend for 1 minute until everything has been incorporated.

Put the batter in a container, and place it in the refrigerator for 15 minutes to let the air bubbles settle.

Using a non stick skillet, begin making the crepes by placing the pan over medium heat.

Spray the pan with non-stick spray or add 1 teaspoon of clarified butter to the pan.

Add 2 ounces of the crepe batter to the pan. Do not stir.

When the batter is browned on the edges and is no longer runny, flip the crepe and cook the other side for 10 seconds.

Remove the cooked crepes from the pan, and place them on a tray. Allow them to cool to room temperature.


With the crepes laid out flat, spoon 2 tablespoons of the cooked Fullblood Wagyu beef mixture to the center of the crepe.

Top with some shredded gruyere cheese.

Fold the left and right sides of the crepe in towards the center. Then, roll bottom to top (they should resemble an egg roll) to make your krokiety.

Whisk the 4 eggs with 1 tablespoon of cold water to make an egg wash.

Gently dip the krokiety into the egg wash and then into the bread crumbs.

Deep or shallow fry the krokiety at 350°F for 2-3 minutes or until golden brown.

Season with kosher salt and serve with a mushroom veal demi or red beet soup. Enjoy!

Leave a comment

Comments will be approved before showing up.

Subscribe to newsletter