Cabbage and Mushroom Crepes

Ingredients:  water (33%), sauerkraut (21%), onion (17%), premium wheat flour (12%), carrot (6%), frozen fresh bay bolete mushrooms (4%), refined sunflower oil, salt, dried porcini mushrooms, white granulated sugar, citrus fiber, turmeric, ground black pepper.

Allergens are highlighted in bold.

Cooking Instructions: thaw the crepes at room temperature, then pan-fry on a preheated skillet with  oil (or butter) over low heat, turning occasionally.

Do not refreeze.