Krokiety (singular – krokiet) are traditional Polish Christmas Eve dish. Since that day we (Poles) do not eat meat the crepes or nalesniki (singular – nalesnik) are filled with mushrooms and fried onion and served with red borsch made from beets.
Ingredients:
For traditional filling:
1 lb mushrooms finely sliced
2 medium onions finely diced
2 Tbsp bread crumbs
salt and pepper to taste
Variation:
1 cup shredded Mozzarella cheese 
For crepes:
2 ½ cups milk
3 eggs
2 cups flour
¼ teaspoon salt
Other:
vegetable oil or butter for frying
1 to 1 1/2 cupsbread crumbs
2 eggs – well beaten
Directions for crepes:
1. In a medium mixing bowl combine milk, eggs, flour and salt and mix until batter is smooth and there are no lumps. The batter should be runny. If it is not, add a little bit of milk.
2. Over medium-high heat warm up a medium size frying pan (the best is non-stick) and brush it lightly with vegetable oil or butter.
3. Pour 1/2 cup of batter into the frying pan and quickly distribute it over the surface of the pan. You can do this by tilting the pan back & forth until you have a large pancake with no gaps.
4. As soon as the batter cooks and becomes firm, brush it lightly with oil or butter (optional) and turn over. Wait 5-10 seconds and remove it from the frying pan.
6. Repeat steps 4-6 until all the batter has been used.
Directions for filling:
1. In the skillet fry chopped onions on 2 tablespoons of vegetable oil. Fry until well cooked but not brown.
2. Add sliced mushrooms and cook on a medium heat till the mushrooms are cooked.
3. Season with salt and pepper. The mushroom filling should be spicy.
4. Add 2 tablespoons of bread crumbs and mix well.
5. If you chose to do the variation with Mozzarella cheese this is the time to add the cheese to mushrooms and mix well.
Directions for rolling krokiety:
Spread each nalesnik (Polish for crepe) with 1 or 2 tablespoons of mushroom filling, and fold into rectangular shaped cubes.
1. Take one crepe. Put the stuffing somehow in the middle of the crepe, but closer to one of the sides. Fold the sides to cover the filling and roll the crepe along the long side to form kind of cube.
2. In a small bowl (salad bowl works perfectly) beat 2 eggs with a fork. Add salt and peper to taste.
3. Prepare separate bowl or plate with breadcrumbs – about 1 to 1 1/2 cups.
4. Cover each rolled crepe with egg and then breadcrumbs. 
5. Fry each krokiet on hot oil on each side until golden brown.