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Irish Reuben Crepes

Breakfast of champions? Perhaps. It all started visiting one of my favorite Irish restaurants. I was introduced to an Irish Quesadilla, and the change of bread left not much lacking. Then, when researching Shrove Tuesday customs in Ireland, I came across the fact that on the Tuesday before the Lenten fast, the Irish often serve pancakes and crepes. The idea was born. Why not enfold this delectable sandwich, into an Irish crepe? Tired of Irish potato Boxty pancakes and care to switch it up? Trying to use up your left over corned beef and sauerkraut from St. Patrick's Day. This is your recipe my friends. Try it and let us know how you enjoy it!

Recipe For Irish Reuben Crepes


Three cups left over sauerkraut simmered in a sweet white wine

Reuben Mayonaise (recipe below)

Four cups shredded corned beef

Four cups shredded Swiss cheese

One cup flour

One half teaspoon salt

Four large beaten eggs

One and a half cups whole milk

One quarter stick melted butter

Juice of two lemons

A bit extra melted butter for frying


1) In a large bowl mix together the flour and salt.

2) Beat together the eggs and milk and add to the flour. Add the slightly cooled melted butter. Whisk everything thoroughly together until smooth.

3) In a small frying pan, melt a few tablespoons of butter. Place one quarter cup of the batter into the pan, swirling so that the batter all hits the bottom of the pan evenly. When golden on the edges thirty seconds to one minute flip over.

4) Place the crepes on a plate and keep warm covered in a 200 degree F. oven covered with a cloth.

5) Grease two cookie sheets or pizza pans. One by one take a crepe and put the Mayonaisse, Sourkraut, Shredded meat and Cheese on the top. Fold the crepe from both sides into the middle. Secure with a toothpick.

6) Increase the stove heat to 375 F. Bake the crepes for two minutes cheese side up. Remove immediatelly and serve.

Recipe for Reuben Mayonaisse


3/4 cup your favorite high quality Mayonaisse

1/4 cup Chili Sauce

2 Tablespoons Sour Cream

2 Tablespoons Parsley minced

1 Tablespoon sweet pickle relish

One teaspoon lemon juice

One teaspoon horseradish grated

1/2 teaspoon Worchestershire


1) Whisk all of the ingredients together in a small non reactive bowl.

2) Cover tightely and chill until usage.

Recipe Developed By: Sarah J. Hall World Cuisine Today February 21, 2018 Originally Published: March 16, 2017

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