The recipe for the crepes is:
-1 cup flour, either all white or half white/half whole wheat
-2 T. melted butter or oil
-1 and 1/4 c. milk
The book suggests whizzing all of the stuff together in a food processor, but I mixed mine by hand, leaving 2/3 of the milk aside for the first mixing, then adding it gradually until I had a thin batter. In a smallish, lightly oiled pan over low heat, drop 2 tablespoons of batter and swirl around to make a thin layer. Cook 1 to 2 minutes until the top looks waxy, flip, cook for a few seconds more, and move to a plate to keep warm. You can cook the crepes before you make the cabbage mixture, or cook them while the cabbage is stewing, as I did.
The recipe for the cabbage filling is-
-1 lb. red cabbage, washed and finely grated
-1 small/medium onion, chopped
-1 apple, chopped
-1/3 c. raisins
-2 T. olive oil
-salt and pepper, if desired
Heat the olive oil in a saucepan, add the fruits and veggies, and stew over low/medium low heat for at least 15 minutes, stirring occasionally, and adding water if the mixture sticks. I stewed mine for about 40 minutes, and added fresh ground pepper, but no salt. You will wind up with a brilliantly purple and slightly funny-smelling mush, but it should taste delicious.
Spoon the filling into the crepes and roll them up. If desired, grate cheddar cheese over the top of the crepes and broil until the cheese gets bubbly. Also if desired, serve with sour cream.
I did the broiled cheese thing with some of mine, and left some plain. They're good either way. Weird and purple, but good.