Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (120 g) all-purpose flour, 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) water, 2 tbsp (28 g) melted unsalted butter, 1/4 tsp kosher salt
- Dressing: 1/3 cup (80 g) mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 1/4 tsp garlic powder, black pepper to taste
- Filling: 8 oz (225 g) sliced corned beef or pastrami, 4 oz (115 g) Swiss cheese (4 slices), 1 cup (about 8 oz/225 g) sauerkraut (drained and squeezed), 1 tbsp unsalted butter for the pan, cracked black pepper
Do This
- 1) Whisk dressing ingredients; chill while you cook.
- 2) Blend/whisk crepe batter until smooth; rest 10 minutes.
- 3) Cook 4 crepes in a lightly buttered 10-inch skillet (about 60–90 seconds per side).
- 4) Drain and squeeze sauerkraut; warm it briefly in the skillet to remove excess moisture.
- 5) Spread each crepe with 1–2 tbsp dressing; add Swiss, corned beef, and sauerkraut.
- 6) Fold, then warm in a buttered skillet on medium-low, covered, 2–3 minutes per side until melty.
- 7) Serve hot with cracked pepper and extra dressing on the side.
Why You’ll Love This Recipe
- All the classic Reuben flavors (dressing, corned beef, Swiss, sauerkraut) in a fast, skillet-friendly crepe.
- Melty, crisp-edged exterior with a tender center—no sandwich press needed.
- Flexible: use corned beef or pastrami, homemade or store-bought dressing, and adjust tanginess to taste.
- Great for an easy weeknight dinner, brunch, or a fun “deli night” at home.
Grocery List
- Produce: 1 lemon (for 1 tsp juice)
- Dairy: whole milk, unsalted butter, Swiss cheese, 2 large eggs, mayonnaise
- Pantry: all-purpose flour, ketchup, sweet pickle relish, Dijon mustard, Worcestershire sauce, garlic powder, kosher salt, black pepper
- Deli & Refrigerated: sliced corned beef or pastrami, sauerkraut
Full Ingredients
Crepes (makes 4 crepes, about 10 inches each)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan)
- 1/4 tsp kosher salt
Quick Thousand Island (or Russian-style) Dressing (makes about 1/2 cup)
- 1/3 cup (80 g) mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt (optional; add only if needed)
- Freshly ground black pepper, to taste
Filling and Finishing
- 8 oz (225 g) sliced corned beef or pastrami
- 4 oz (115 g) Swiss cheese (4 slices)
- 1 cup sauerkraut (about 8 oz / 225 g), well drained and squeezed dry
- 1 tbsp (14 g) unsalted butter (for warming the filled crepes)
- Cracked black pepper, for finishing
- Extra dressing, for serving
Step-by-Step Instructions
Step 1: Make the dressing
In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, and black pepper. Taste and add the optional salt only if it needs it (corned beef and sauerkraut are already salty).
Set aside at room temperature while you cook, or refrigerate if making ahead. This makes about 1/2 cup—enough to spread inside the crepes and serve extra on the side.
Step 2: Mix the crepe batter and rest it
In a medium bowl, whisk the flour and salt. Add the eggs and whisk until thick and smooth. Slowly whisk in the milk and water until you have a thin, lump-free batter. Whisk in the melted butter.
Let the batter rest for 10 minutes (this helps the flour hydrate so your crepes cook up tender and less prone to tearing). If you have a few small lumps, you can strain the batter through a fine-mesh sieve.
Step 3: Cook the crepes
Heat a 10-inch nonstick skillet or crepe pan over medium heat for 2 minutes. Lightly butter the pan, then pour in 1/3 cup batter. Immediately swirl the pan so the batter coats the bottom in a thin, even layer.
Cook until the edges look dry and lightly golden, about 60–90 seconds. Flip (use a thin spatula) and cook the second side 20–30 seconds. Transfer to a plate. Repeat with remaining batter, buttering the pan as needed. You should have 4 crepes.
Step 4: Prep the sauerkraut so the crepes don’t get soggy
Place the sauerkraut in a fine-mesh strainer and press firmly with a spoon to remove liquid, then squeeze a handful at a time (clean hands work best). This step is key for neat, non-soggy crepes.
Optional but recommended: Warm the sauerkraut in the dry skillet over medium heat for 1–2 minutes, stirring, just to steam off extra moisture. Transfer to a bowl.
Step 5: Assemble the Reuben-style crepes
Lay one crepe on a cutting board or plate. Spread 1 to 2 tbsp of the dressing over the surface (go lighter if you prefer a less saucy crepe).
Layer on 1 slice Swiss, then 2 oz corned beef (or pastrami), then 1/4 cup sauerkraut. Top with another 1 slice Swiss if you want extra melt (optional), or keep it to one slice per crepe to avoid overfilling.
Fold the crepe into quarters (or fold like a burrito-style wrap). Repeat with the remaining crepes.
Step 6: Warm until melty and crisp at the edges
Wipe out the skillet if it’s wet, then melt 1 tbsp butter over medium-low heat. Add the folded crepes seam-side down. Cover with a lid (or a sheet pan) to trap heat so the cheese melts evenly.
Warm 2–3 minutes on the first side, then flip carefully and warm 2–3 minutes more, until the Swiss is melted and the crepes are hot through. If the pan starts browning too quickly, lower the heat to low.
Step 7: Finish and serve
Move the crepes to plates. Finish with cracked black pepper right on top.
Serve immediately with extra dressing on the side for dipping. If you want a classic deli feel, add a crunchy pickle spear and kettle chips alongside.
Pro Tips
- Drain the sauerkraut well: Excess liquid is the main cause of soggy crepes. Squeeze it like you mean it.
- Use medium-low heat for melting: Crepes brown faster than bread. Gentle heat plus a lid melts the cheese without scorching.
- Don’t overfill: A little restraint makes folding easier and keeps the filling from sliding out.
- Make crepes ahead: Stack cooled crepes with parchment between them so they don’t stick.
- Prefer more “Russian” than Thousand Island? Add 1 tsp prepared horseradish and swap ketchup for chili sauce in the dressing.
Variations
- Turkey Reuben (Rachel-style): Swap corned beef for sliced turkey and use coleslaw instead of sauerkraut.
- Extra-crispy skillet finish: After the cheese melts, uncover and cook 30–60 seconds per side to deepen browning.
- Rye-inspired flavor: Add 1/2 tsp caraway seeds to the crepe batter for a subtle rye-bread vibe.
Storage & Make-Ahead
Make-ahead: Cook the crepes up to 2 days ahead. Cool completely, stack with parchment, wrap airtight, and refrigerate. The dressing can be made up to 5 days ahead and kept refrigerated.
Store leftovers: Wrap filled, cooked crepes tightly and refrigerate for up to 2 days. Reheat in a covered skillet over low heat for 4–6 minutes, flipping once, or in a 325°F (163°C) oven for 10–12 minutes until hot and melty.
Freezing: Not ideal because sauerkraut can weep and make the crepes soft, but you can freeze plain crepes (well wrapped) for up to 2 months.
Nutrition (per serving)
Approximate, per 1 stuffed crepe (1/4 of recipe): 520 calories; 28 g protein; 33 g fat; 31 g carbohydrates; 2 g fiber; 6 g sugar; 1350 mg sodium.
