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.
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