Indulge in a delightful culinary experience with these stuffed crepes filled with potatoes and cheese. This recipe promises a burst of flavors in every bite, combining the creamy texture of potatoes, the savory taste of cheese, and the delicate crepe wrapping. Perfect for breakfast, brunch, or dinner, these stuffed crepes are sure to impress!
Ingredients:
Filling:
- 3 potatoes
- 1 onion
- 1 pepper
- 100 grams (3.5 oz) of cheese
- Spring onions
- Salt
- Black pepper
- Sunflower oil (for frying)
Crepes:
- 2 eggs
- Salt
- 1/2 tablespoon of sugar
- 500 ml (2 cups or 17 fl.oz) of milk
- 200 grams (11 tablespoons or 7 oz) of flour
- Sunflower oil (for frying)
Batter:
- 3 eggs
- Salt
- 3 tablespoons of flour
Additional:
- Breadcrumbs
- Butter (for frying)
Instructions:
- Prepare the Filling:
- Peel and dice the potatoes, then boil them until tender. Drain and mash them.
- Finely chop the onion and pepper.
- Heat a little sunflower oil in a skillet and sauté the onion and pepper until softened.
- Combine the mashed potatoes with the sautéed vegetables, then mix in the grated cheese, chopped spring onions, salt, and black pepper. Set aside.
- Make the Crepes:
- In a bowl, beat the eggs with a pinch of salt and sugar.
- Gradually add the milk while whisking.
- Slowly add the flour, mixing until you get a smooth batter.
- 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 until it turns golden brown on both sides. Continue with the rest of the batter.
- 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 up to enclose the filling.
- Prepare the Batter and Coat the Crepes:
- In a shallow bowl, beat the eggs with a pinch of salt.
- Place the flour in a separate shallow dish.
- Dip each filled crepe first in the flour, then in the beaten eggs, ensuring they are fully coated.
- Finally, roll the crepes in breadcrumbs for a crispy finish.
- Fry the Crepes:
- Melt butter in a pan over medium heat.
- Fry the coated crepes until they are golden brown and crispy on all sides.
- Serve:
- Serve the stuffed crepes warm, garnished with additional chopped spring onions if desired.
Conclusion:
These stuffed crepes with potatoes and cheese offer a rich and satisfying meal that is both comforting and delicious. The combination of creamy potatoes, melted cheese, and the delicate crepe exterior creates an explosion of flavors with every bite. Perfect for any meal of the day, this recipe is sure to become a favorite in your household. Enjoy the taste of these delightful crepes and share the joy of homemade goodness with your loved ones!