Potato crepes are hearty, perfect for a quick meal or a savory snack. You can fill the crepes as you like and pair them with a salad. This recipe is from my mom and reminds me of my summers in the mountains. She naturally always prepared the pancakes “by eye” and without resting.
Also try the flower crepes, with zucchini, with spinach or with pumpkin.
POTATO SEASON: all year round.
RECIPES with potatoes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: n. 8 crepes with a diameter of 8.5 inches
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All Seasons
- Energy 135.00 (Kcal)
- Carbohydrates 24.30 (g) of which sugars 0.52 (g)
- Proteins 5.16 (g)
- Fat 2.61 (g) of which saturated 0.89 (g)of which unsaturated 1.68 (g)
- Fibers 3.96 (g)
- Sodium 75.77 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Crepes with Potatoes
- 1.5 cups flour
- 2 eggs (medium – about 110 g)
- 1.25 cups water (part of it can be replaced with preferred or tolerated milk)
- 2 potatoes (8.5 oz – peeled and grated weight 7 oz)
- to taste fine salt
- to taste peanut oil
Tools
- Bowl
- Hand Whisk
- Grater julienne style
- Crepe Pan or non-stick
Potato Crepes
Wash, peel, and grate the raw potatoes, they darken quickly so I recommend doing it last minute.
In a bowl, pour the flour, eggs, salt, and 100 g of the total water to dissolve everything. Mix well with a whisk and add the remaining water to get a smooth, lump-free batter. Finally, add the grated potatoes.
Gently heat a pan and grease it with a little oil.
Pour a ladle of batter into the center and immediately rotate the pan to spread the batter over the entire surface, if necessary level with a spatula.
Cook the crepe until its edge detaches from the pan, turn to the other side and finish cooking. As they are ready, place them on a plate, one on top of the other, to keep them warm and moist.
Serve plain or filled.
STORAGE
Stack the crepes one on top of the other. Covered with plastic wrap, they keep in the refrigerator for a couple of days.
Potato crepes can be gently reheated with the microwave or in the oven at 212°F.
How to fill the POTATO CREPES?
VEGETARIAN fillings
– Cooked mushrooms
– Cherry tomatoes and arugula
– Cheese without animal rennet
OMNIVORE fillings
– Cold cuts or Mortadella
– Bresaola and stracchino cheese
– Brie and cooked ham
– Prosciutto and mozzarella
– Bacon and Ricotta cheese
FAQ (Questions and Answers)
How to prevent crepes from drying out?
To keep the crepes soft after cooking, store them in an airtight container or stacked and covered with a damp cloth. Avoid exposure to air and, if needed, reheat them briefly and carefully to avoid drying them out.
How long does crepe batter last?
Crepe batter keeps well in the refrigerator for about 36 hours. You can cover it and leave it to rest in the fridge, but make sure to mix it again before using. If you want to store it longer, you can freeze it for up to 3 months.
How to flip crepes without breaking them?
To flip crepes without breaking them, use a thin and flexible spatula. Gently slide the spatula under the edge of the crepe and lift carefully, then flip quickly. Make sure the crepe is well cooked on the underside before flipping.
