Prepare to treat yourself to a delightful and satisfying meal with these stuffed crepes, filled with a savory mixture of potatoes, cheese, and vegetables. The creamy potato filling, combined with melted cheese and wrapped in delicate, crispy crepes, makes for a meal that is both comforting and flavorful. Perfect for any time of day, this recipe is a crowd-pleaser that’s easy to make and impossible to resist!
Ingredients:
For the Filling:
- 3 medium potatoes
- 1 onion, finely chopped
- 1 pepper (bell pepper or your favorite), chopped
- 100 grams (3.5 oz) cheese, grated (cheddar, mozzarella, or your choice)
- 1-2 spring onions, finely chopped
- Salt, to taste
- Black pepper, to taste
- Sunflower oil, for frying
For the Crepes:
- 2 eggs
- 1/2 tablespoon sugar
- 500 ml (2 cups or 17 fl. oz) milk
- 200 grams (7 oz or 11 tablespoons) flour
- Pinch of salt
- Sunflower oil, for frying
For the Batter:
- 3 eggs
- Salt, to taste
- 3 tablespoons flour
Additional:
- Breadcrumbs, for coating
- Butter, for frying
Instructions:
For the Filling:
- Prepare the Potatoes:
- Peel and chop the potatoes into small chunks. Drain and mash them until smooth. Set aside to cool slightly.
- Cook the Vegetables:
- In a skillet, heat a small amount of sunflower oil over medium heat. Add the chopped onion and pepper, and sauté until soft and translucent, about 5-7 minutes.
- Combine the Filling:
- Once the vegetables are cooked, add them to the mashed potatoes. Stir in the grated cheese and chopped spring onions, mixing everything until well combined. Adjust seasoning with salt and pepper if needed. Set the filling aside.
For the Crepes:
- Prepare the Crepe Batter:
- In a large mixing bowl, whisk together the eggs, sugar, salt, and milk. Gradually add the flour while whisking to ensure a smooth, lump-free batter.
- Cook the Crepes:
- Heat a small amount of sunflower oil in a non-stick skillet over medium heat. Pour a ladle of crepe batter into the skillet, tilting the pan to spread it evenly. Cook the crepe for about 1-2 minutes on each side, or until golden brown.
Assemble the Stuffed Crepes:
- Fill the Crepes:
- Place a generous spoonful of the potato and cheese filling in the center of each crepe. Fold the sides over the filling, then roll them up like a burrito, tucking the ends to secure the filling inside.
- Prepare the Batter for Coating:
- In a small bowl, whisk together the eggs, salt, and flour to create a light batter. Dip each stuffed crepe into the batter, ensuring it’s fully coated.
- Coat with Breadcrumbs:
- After dipping the crepes in the batter, roll them in breadcrumbs, making sure they are evenly coated.
- Fry the Crepes:
- In a large skillet, melt butter over medium heat. Fry the crepes on all sides until golden brown and crispy, about 2-3 minutes per side.
Serve and Enjoy:
- Serve the stuffed crepes hot with a dollop of sour cream or your favorite dipping sauce on the side. Garnish with fresh herbs if desired.
Conclusion:
These stuffed crepes with potatoes and cheese are a true flavor explosion, combining crispy, tender crepes with a rich and creamy filling. Whether you’re serving them for breakfast, brunch, or dinner, they’re sure to be a hit. The crispy outer layer, soft interior, and cheesy potato goodness will leave everyone asking for seconds!