Reuben Sandwich Recipes for Crepes

Grilled Rye Crepes Filled with Corned Beef, Melted Swiss Cheese and Sauerkraut

rye crepes filled with corned beef, swiss cheese and sauerkraut

Seeking easy dinner recipes? Try reuben sandwich recipes for crepes. Legends abound on the creation of this famous sandwich. Was it created by Reuben's Delicatessen in New York City for a hungry actress? Or was it a favorite snack of moonlight poker players in Omaha, Nebraska?




Regardless of the origin, no one disputes the timeless combination of flavors. And we'll wager that you'll want to try our version, which features tender and crispy rye crepes instead of bread. 

Corned beef and cabbage recipes are also famous Irish recipes.

You can make this recipe to celebrate St Patricks Day traditions or .... you can try it any time you need quick dinner ideas.

The rye crepes are also great with roast beef or smoked ham recipes, so make extra and freeze them for later.

How to Make Rye Crepes

rye crepes

Ingredients:

  • ¾ cup of all-purpose flour
  • ¾ cup of rye flour
  • 1 tsp of salt
  • 1 tbsp of caraway seeds
  • 2½ cups of milk
  • 1 tbsp of canola or vegetable oil
  • 1 large egg

First, sift together all dry ingredients. In blender (or another bowl) whirl or mix together egg, oil and milk. Add dry ingredients and whirl together (or whisk) until combined, scraping sides as necessary. Note: Refrigerate batter for at least 30 minutes.

Next, make your crepes by following the simple directions at How to Make Crepes. Yield: 12 rye crepes

How to Make Reuben Sandwich Crepes:

reuben-sandwich-grilled

Ingredients:

  • 1 can of sauerkraut, drained well
  • 8 slices of corned beef, sliced very thinly
  • 1 cup of swiss cheese, grated
  • ½ cup of Thousand Island dressing
  • Chives or garnish
  • 4 rye crepes

Assemble crepes: Lay first crepe on a flat working surface. Spread one half of the crepe with 2 slices of corned beef. Sprinkle with ¼ cup of swiss cheese. Top with #188; cup of sauerkraut. Fold over the other half of crepe to form a half-moon shape. Repeat with remaining crepes.

Grill crepes. Heat 1 tbsp of butter or margarine in a medium skillet over medium low heat until melted. Using a spatula, place 2 crepes in skillet and grill both sides until golden brown and the cheese has melted. Repeat with remaining crepes. Drizzle each crepe with one tbsp of Thousand Island dressing and garnish with 1 tsp of chopped chives. Serve immediately.

Yield: 4 servings (1 crepe each)

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