Imagine the joy of biting into a golden, crispy crepe stuffed with creamy mashed potatoes, gooey melted cheese, and the rich aroma of sautéed onions and peppers. These Stuffed Crepes with Potatoes and Cheese are a game-changer for brunches, dinners, or even snacks. This dish takes the delicate texture of crepes, adds a creamy filling, and finishes with a crispy breadcrumb coating to create a recipe that’s both comforting and unforgettable.
Perfect for a family meal, a special occasion, or meal prep, this dish is easy to make and guaranteed to please even the pickiest eaters.
Why You’ll Love This Recipe
- Comforting and Delicious: The creamy filling and crispy exterior make every bite satisfying and flavorful.
- Versatile Dish: Enjoy these stuffed crepes as a main course, snack, or appetizer.
- Affordable Ingredients: Potatoes, onions, and cheese are budget-friendly staples you likely already have.
- Customizable: Add your favorite vegetables or proteins to make it your own.
- Impressively Crispy: The breadcrumb coating ensures a crunchy finish that’s hard to resist.
Ingredients for Stuffed Crepes with Potatoes and Cheese
Filling
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled, diced) | 3 |
| Onion (finely chopped) | 1 |
| Pepper (finely chopped) | 1 |
| Cheese (grated) | 100g (3.5 oz) |
| Spring onions (chopped) | As desired |
| Salt | To taste |
| Black pepper | To taste |
| Sunflower oil | For frying |
Crepes
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Salt | A pinch |
| Sugar | 1/2 tablespoon |
| Milk | 500 ml (2 cups) |
| Flour | 200g (7 oz) |
| Sunflower oil | For frying |
Batter for Coating
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Salt | A pinch |
| Flour | 3 tablespoons |
Additional Ingredients
| Ingredient | Quantity |
|---|---|
| Breadcrumbs | For coating |
| Butter | For frying |
Step-by-Step Instructions
1. Prepare the Filling
- Peel and dice the potatoes, then boil them in salted water until tender (about 15–20 minutes). Drain and mash until smooth.
- Heat sunflower oil in a skillet over medium heat. Add the finely chopped onion and pepper, and sauté until softened.
- Combine the mashed potatoes with the sautéed vegetables.
- Stir in the grated cheese, chopped spring onions, salt, and black pepper. Mix well and set the filling aside.
2. Make the Crepes
- In a large mixing bowl, beat the eggs with a pinch of salt and sugar.
- Gradually whisk in the milk, followed by the flour, mixing until the batter is smooth and lump-free.
- Heat a non-stick skillet over medium heat and lightly grease with sunflower oil.
- Pour a small amount of batter into the skillet, tilting it to cover the bottom evenly. Cook each crepe for about 1–2 minutes on each side until golden brown.
- Repeat with the remaining batter, stacking the cooked crepes on a plate.
3. Assemble the Stuffed Crepes
- Lay each crepe flat and place a spoonful of the potato and cheese filling in the center.
- Fold the crepes into envelopes or roll them up tightly to enclose the filling.
4. Coat the Crepes
- In a shallow bowl, beat the eggs with a pinch of salt.
- Place the flour in one shallow dish and breadcrumbs in another.
- Dip each filled crepe first into the flour, ensuring it’s lightly coated.
- Next, dip the crepe into the beaten eggs, followed by rolling it in breadcrumbs for a crispy finish.
5. Fry the Stuffed Crepes
- Heat butter in a large skillet over medium heat.
- Fry the coated crepes in batches, turning them until golden brown and crispy on all sides.
- Transfer the crepes to a plate lined with paper towels to drain any excess butter.
6. Serve
- Serve the stuffed crepes warm, garnished with chopped spring onions if desired.
- Pair with sour cream, a side salad, or your favorite dipping sauce for an elevated meal.
Tips for Perfect Stuffed Crepes
- Thin and Even Crepes: Pour just enough batter to coat the pan for thin, flexible crepes.
- Cool the Filling: Let the potato mixture cool slightly before assembling to avoid tearing the crepes.
- Use a Non-Stick Skillet: This ensures your crepes don’t stick and makes flipping easier.
- Make It Your Own: Add cooked bacon, spinach, or mushrooms to the filling for extra flavor.
- Achieve Maximum Crispiness: Fry the crepes over medium heat to get a perfectly golden exterior.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 330 |
| Protein | 11g |
| Fat | 16g |
| Carbohydrates | 38g |
| Fiber | 4g |
(Note: Nutritional values are approximate and may vary based on portion size and ingredient brands.)
Creative Serving Ideas
- For Dinner: Serve with a fresh green salad and a light vinaigrette.
- For Brunch: Pair with a fruit platter and freshly squeezed orange juice.
- As Party Snacks: Cut the stuffed crepes into smaller pieces and serve with a variety of dipping sauces.
- Freeze for Later: Make a large batch, freeze the coated crepes, and fry them fresh when needed.
Frequently Asked Questions
1. Can I make the crepes ahead of time?
Yes! Prepare the crepes in advance and store them in an airtight container in the refrigerator for up to 2 days.
2. What kind of cheese works best for this recipe?
You can use cheddar, mozzarella, or Gruyere for a rich and creamy filling.
3. Can I bake the stuffed crepes instead of frying them?
Absolutely! Place the coated crepes on a greased baking sheet and bake at 200°C (400°F) for 15 minutes, or until crispy.
4. What can I use instead of breadcrumbs?
Crushed crackers, panko, or ground oats are excellent alternatives to breadcrumbs.
5. How do I store leftovers?
Store leftover stuffed crepes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain their crispiness.
6. Can I make this recipe gluten-free?
Yes! Substitute gluten-free flour for both the crepe batter and the coating.
Why This Recipe Will Be Your New Favorite
These Stuffed Crepes with Potatoes and Cheese combine crispy, golden crepes with a creamy, cheesy filling for a dish that’s as comforting as it is delicious. The simple ingredients and versatile preparation make this a go-to recipe for any occasion, whether it’s a casual dinner or a special celebration.
Conclusion: Time to Savor the Flavor
Now that you have all the steps, it’s time to bring these Stuffed Crepes with Potatoes and Cheese to life in your kitchen! Whether you’re making them for your family, friends, or just for yourself, this recipe promises to deliver a delightful meal that’s bursting with flavor. So, gather your ingredients, preheat your skillet, and enjoy the ultimate comfort food.
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Stuffed Crepes with Potatoes and Cheese: A Flavor Explosion in Every Bite!
- Total Time: 55 minutes
- Yield: 4 servings
Description
These Stuffed Crepes with Potatoes and Cheese are the perfect balance of comfort and flavor. Delicate crepes are filled with creamy mashed potatoes, savory vegetables, and gooey melted cheese, then coated in breadcrumbs and fried to golden perfection. This dish is ideal for brunch, dinner, or even as a satisfying snack. Simple to make and bursting with flavor, this recipe will quickly become a household favorite!
Ingredients
For the Filling
- 3 potatoes, peeled and diced
- 1 onion, finely chopped
- 1 pepper, finely chopped
- 100g (3.5 oz) cheese, grated
- Spring onions, chopped (as desired)
- Salt, to taste
- Black pepper, to taste
- Sunflower oil (for frying)
For the Crepes
- 2 eggs
- A pinch of salt
- 1/2 tablespoon sugar
- 500 ml (2 cups or 17 fl. oz) milk
- 200g (7 oz) flour
- Sunflower oil (for frying)
For the Coating Batter
- 3 eggs
- A pinch of salt
- 3 tablespoons flour
Additional Ingredients
- Breadcrumbs
- Butter (for frying)
Instructions
- Prepare the Filling: Peel and dice the potatoes, then boil them in salted water until tender (about 15–20 minutes). Drain and mash until smooth. Heat sunflower oil in a skillet over medium heat. Add the chopped onion and pepper and sauté until softened and fragrant. Combine the mashed potatoes with the sautéed vegetables. Mix in the grated cheese, spring onions, salt, and black pepper. Stir until fully combined. Set the filling aside.
- Make the Crepes: In a large bowl, beat the eggs with a pinch of salt and sugar. Gradually whisk in the milk, then add the flour, mixing until the batter is smooth and lump-free. Heat a non-stick skillet over medium heat and lightly grease with sunflower oil. Pour a small amount of batter into the skillet and tilt to evenly coat the pan. Cook each crepe for 1–2 minutes on each side until golden brown. Repeat with the remaining batter and stack the cooked crepes on a plate.
- Assemble the Crepes: Place a spoonful of the potato and cheese filling in the center of each crepe. Fold the crepes into envelopes or roll them tightly to enclose the filling.
- Coat the Crepes: In a shallow bowl, beat the eggs with a pinch of salt to create the batter. Place flour in one dish and breadcrumbs in another. Dip each filled crepe first in flour, then in the beaten egg mixture, and finally roll it in breadcrumbs to coat.
- Fry the Crepes: Heat butter in a skillet over medium heat. Fry the coated crepes until golden brown and crispy on all sides. Transfer the crepes to a plate lined with paper towels to drain any excess butter.
- Serve: Serve warm, garnished with additional chopped spring onions if desired. Pair with sour cream, a fresh salad, or your favorite dipping sauce for the ultimate comfort food experience.
Notes
- For a gluten-free version, use gluten-free flour for the crepe batter and coating.
- Red peppers or mushrooms can be added for a twist on the filling.
- Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for crispiness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: European-inspired
