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