These Reuben Crepes with Sauerkraut bring a French twist to the classic deli sandwich. Delicate crepes wrap a savory filling of corned beef, tangy sauerkraut, and Swiss cheese, all drizzled with Russian dressing. It’s a brunch showstopper or a special weeknight dinner.
Nothing beats a great Reuben Crepes with Sauerkraut. Whether you're a fan of Savory Crepes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Reuben Crepes with Sauerkraut
- Flavor fusion: French crepe texture meets American deli taste.
- Easy to make: Simple batter and filling assembly.
- Versatile meal: Perfect for breakfast, brunch, or dinner.
- Great for leftovers: Ideal for using extra corned beef.
Ingredients & Tools
- For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
- For the Filling & Assembly:
- 225 g thinly sliced corned beef, chopped
- 200 g sauerkraut, drained and squeezed of excess liquid
- 120 g Swiss cheese, grated
- 4 tbsp Russian dressing (store-bought or homemade), plus more for serving
- 1 tbsp butter, for sautéing
- Fresh chives, chopped, for garnish
Notes: Whole milk gives richer flavor and tender texture; draining sauerkraut well prevents sogginess.
Tools: A good non-stick skillet or crepe pan (8-10 inches is ideal), a blender, a flexible spatula, and a small bowl for mixing the filling.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the resting time for the batter. Letting your crepe batter rest for at least 15-20 minutes (or even overnight in the fridge) allows the gluten to relax, which results in much more tender and pliable crepes that won’t tear when you fold them.
- Squeeze that sauerkraut! This is the single most important step for the filling. After draining it from the jar, take handfuls of sauerkraut and firmly squeeze them over the sink to remove as much liquid as possible. This ensures a flavorful, tangy filling without any sogginess.
- Get your cheese nicely grated. Pre-shredded cheese contains anti-caking agents that can make it melt less smoothly. Taking a moment to grate a block of Swiss cheese yourself will give you that beautifully gooey, stringy melt we’re all after.
- Embrace the non-stick. A good quality non-stick skillet or a properly seasoned crepe pan is your best friend here. It makes flipping and maneuvering the delicate crepes a total breeze, even if it’s your first time.
How to Make Reuben Crepes with Sauerkraut
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You’ll notice it has a consistency similar to heavy cream. Let the batter rest at room temperature for at least 15 minutes while you prepare the filling. This waiting period is a little act of kitchen magic that makes all the difference.
Step 2: Prepare the Filling. In a medium bowl, combine the chopped corned beef, the well-drained and squeezed sauerkraut, and about three-quarters of the grated Swiss cheese. Add the 4 tablespoons of Russian dressing and mix everything gently until it’s evenly coated. The dressing acts as the glue that brings all the classic Reuben flavors together. Set this savory mixture aside.
Step 3: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny pat of butter and swirl to coat the pan lightly. Once the butter sizzles, lift the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and rotating the pan to form a thin, even layer that coats the bottom. Return to heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. You’ll see little bubbles form. Carefully slide a spatula underneath and flip. Cook for another 30-45 seconds on the second side, until lightly spotted with gold. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 4: Assemble and Warm Through. Now for the fun part! Lay a crepe flat on a clean surface. Spoon a generous line of the Reuben filling down the center of the crepe. Sprinkle a little of the reserved cheese over the filling. Fold the two sides of the crepe over the filling, creating a neat little parcel. Repeat with the remaining crepes and filling.
Step 5: Melt the Cheese and Serve. You can serve them as is, but for the ultimate experience, place the assembled crepes back into the skillet (you might need to do this in two batches) over low heat. Cover the skillet for just a minute or two, until the cheese inside is gloriously melted and the crepes are warmed through. This final step makes them absolutely irresistible.
Step 6: Garnish and Enjoy. Transfer the warm, filled crepes to serving plates. Drizzle with extra Russian dressing and sprinkle with a flurry of fresh chives for a pop of color and a mild oniony freshness. Serve immediately while they’re hot and the cheese is wonderfully gooey.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 1 month.
- Reviving: Reheat in a covered skillet over low heat until warm and cheese melts.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the crepes beautifully, balancing the plate and making the meal feel complete.
- Classic potato salad or crispy potato latkes — For a truly decadent brunch or lunch, the creamy or crispy potato texture is a fantastic companion to the savory crepes.
- Pickled vegetables like cornichons or pickled onions — Their sharp, vinegary bite provides little bursts of acidity that cleanse the palate between bites of the rich, cheesy filling.
Drinks
- A dry Riesling or a crisp Lager — The slight sweetness and acidity of a Riesling or the clean, crisp finish of a lager are perfect foils for the salty, tangy flavors in the crepes.
- A sparkling water with lemon — Sometimes you just need something clean and bubbly to reset your taste buds, and this non-alcoholic option does the job perfectly.
- A robust Bloody Mary — The spicy, savory notes of a well-made Bloody Mary stand up to the bold Reuben flavors, making for a truly celebratory brunch pairing.
Something Sweet
- Lemon sorbet or a fruit tart — The bright, citrusy finish of a sorbet or the buttery sweetness of a fruit tart provides a lovely, light contrast after the savory main event.
- Dark chocolate espresso beans — A few of these offer a sophisticated, bitter-sweet ending that won’t leave you feeling overly full.
- Simple butter cookies — Sometimes simple is best. A few delicate, buttery cookies with a cup of coffee are the perfect, uncomplicated finale.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter is more like pancake batter, your crepes will be thick, doughy, and difficult to fold. The goal is a thin, pourable consistency—if it’s too thick, just whisk in a tablespoon more milk or water at a time until it’s right.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this almost guarantees a tear when you try to fold them. A modest, centered line of filling is all you need for the perfect ratio and a structurally sound crepe.
- Mistake: Cooking over too high heat. High heat will cause the crepes to cook too quickly, becoming brittle and brown before they’re cooked through. A steady medium heat gives you that lovely, lacy, golden-brown finish without the risk of burning.
- Mistake: Not draining the sauerkraut thoroughly. I’ve messed this up before too, and it leads to a watery filling that can make your beautiful crepe soggy. A good, firm squeeze is non-negotiable for the best texture.
Expert Tips
- Tip: Make the batter ahead. You can blend the crepe batter and let it rest in the refrigerator for up to 24 hours. This not only improves the texture but also makes mealtime prep incredibly fast. Just give it a quick stir before using.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover loosely with a clean kitchen towel or place them in a warm oven (around 95°C / 200°F). This keeps them soft and pliable for filling.
- Tip: Get creative with the filling distribution. Instead of a line, try placing the filling just off-center to create a larger “flap” when you fold it over, which can look really elegant on the plate.
- Tip: Use a ladle for consistent crepes. Using the same ladle or measuring cup for each crepe ensures they are all the same size and thickness, which helps them cook evenly and look uniform.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The result is just as tender and pliable. Just be sure your blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. I’ve had great success with several store-bought blends for this very recipe.
What can I use instead of corned beef?
If you’re not a fan of corned beef or want a lighter option, pastrami is a fantastic and classic substitute. For a vegetarian twist, try using sliced, well-seasoned and roasted mushrooms or even marinated tempeh. The key is to have something with a savory, umami-rich base to stand up to the tangy sauerkraut and cheese.
My first crepe always turns out poorly. Is that normal?
Yes, and please don’t be discouraged! The first crepe is often a “test” or “chef’s treat” crepe. It helps you gauge the heat of the pan and the right amount of batter. It usually absorbs any excess butter, too. So, consider the first one a practice run—they almost always get perfectly golden and lacy from the second one onward.
Can I assemble these ahead of time?
You can prepare the components ahead of time, but I don’t recommend fully assembling them until you’re ready to serve. Keep the cooked crepes, the filling, and the cheese separate in the fridge. When you’re ready, gently warm the crepes to make them pliable, then fill, fold, and do the final warm-through in the pan. This prevents sogginess.
How do I store and reheat leftovers?
Store any leftover assembled crepes in an airtight container in the refrigerator for up to 2 days. The best way to reheat them is in a skillet over low heat, covered, until warmed through. Avoid the microwave if you can, as it will make the crepes rubbery and can cause the filling to leak.
Reuben Crepes With Sauerkraut
Make these amazing Reuben Crepes with Sauerkraut for a gourmet twist on a classic. Perfect for brunch or dinner. Get the easy, step-by-step recipe here!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the Filling & Assembly:
-
225 g thinly sliced corned beef (chopped)
-
200 g sauerkraut (drained and squeezed of excess liquid)
-
120 g Swiss cheese (grated)
-
4 tbsp Russian dressing (store-bought or homemade, plus more for serving)
-
1 tbsp butter (for sautéing)
-
Fresh chives (chopped, for garnish)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. Let the batter rest at room temperature for at least 15 minutes while you prepare the filling.01
-
In a medium bowl, combine the chopped corned beef, the well-drained and squeezed sauerkraut, and about three-quarters of the grated Swiss cheese. Add the 4 tablespoons of Russian dressing and mix everything gently until it’s evenly coated. Set this savory mixture aside.02
-
Heat your non-stick skillet over medium heat. Add a tiny pat of butter and swirl to coat the pan lightly. Once the butter sizzles, lift the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and rotating the pan to form a thin, even layer that coats the bottom. Return to heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. Carefully slide a spatula underneath and flip. Cook for another 30-45 seconds on the second side, until lightly spotted with gold. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.03
-
Lay a crepe flat on a clean surface. Spoon a generous line of the Reuben filling down the center of the crepe. Sprinkle a little of the reserved cheese over the filling. Fold the two sides of the crepe over the filling, creating a neat little parcel. Repeat with the remaining crepes and filling.04
-
Place the assembled crepes back into the skillet (you might need to do this in two batches) over low heat. Cover the skillet for just a minute or two, until the cheese inside is gloriously melted and the crepes are warmed through.05
-
Transfer the warm, filled crepes to serving plates. Drizzle with extra Russian dressing and sprinkle with a flurry of fresh chives for a pop of color and a mild oniony freshness. Serve immediately while they’re hot and the cheese is wonderfully gooey.06
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