Stuffed potato crêpes are one of those dishes that sound fancy but are secretly a breeze to whip up. Think of them as the mixture between a classic French crêpe and a hearty potato pancake, soft, golden, and filled with gooey cheese and savory ham.
They are perfect for when you want something comforting but don’t feel like spending hours in the kitchen. These crêpes double up as a speedy dinner, a weekend brunch treat, or even a snack that makes regular sandwiches jealous.
What Are Stuffed Potato Crêpes?
Crêpes have long been the darlings of French cuisine, light and versatile enough to swing sweet or savory. But here, we’re giving them a playful twist by folding potatoes right into the batter. That’s right, our star tuber sneaks in to make the crêpes a little heartier, a little fluffier, and oh-so satisfying.
While potato crêpes don’t have a centuries-old culinary saga, they borrow inspiration from two classics, the French crêpe and Eastern European potato pancakes. It’s the kind of fusion dish that feels like it could have been invented in your grandmother’s kitchen, or on a lazy Tuesday when you’re staring at a potato and thinking, “What if…?”
Pro Tips for the Best Stuffed Potato Crêpes
- Make sure the potato mixture is completely puréed, or you’ll end up with tiny lumps that can break your crêpe.
- When spreading your batter in the pan, tilt and swirl quickly, thin layers cook evenly and fold beautifully.
- Cheese choice matters. While shredded mozzarella is great for its melt, mixing in a bit of cheddar or gruyère adds extra flavor.
- That little swipe of butter in the pan gives you the golden edges and keeps things from sticking.
Frequently Asked Questions
Can I make potato crêpe batter ahead of time?
Yes! You can blend the batter and keep it in the fridge for up to 12 hours. Just give it a good whisk before cooking.
What other fillings can I use?
Endless options! Try sautéed mushrooms, spinach and ricotta, shredded chicken, or even roasted veggies for a vegetarian twist.
Do I need to cook the potato first?
Nope. Since you’re blending raw potato into the batter, it cooks perfectly in the pan and gives the crêpe its tender texture.
What do I serve stuffed potato crêpes with?
They’re delicious on their own, but a crisp green salad or a bowl of tomato soup makes them shine as a full meal.
How to Store Stuffed Potato Crêpes
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. Reheat them gently in a skillet over low heat until warm and the cheese is melty again.
Ingredients
How to Make Stuffed Potato Crêpes
Toss the diced potato, eggs, olive oil, milk, salt, pepper, sugar, and baking powder into a food processor. Blitz until you’ve got a smooth, creamy batter.
Toss the diced potato, eggs, olive oil, milk, salt, pepper, sugar, and baking powder into a food processor. Blitz until you’ve got a smooth, creamy batter.
Transfer the mixture into a bowl and whisk in the parsley and thyme. Slowly sift in the flour, mixing until you have a silky batter.
Transfer the mixture into a bowl and whisk in the parsley and thyme. Slowly sift in the flour, mixing until you have a silky batter.
Heat a non-stick pan over medium heat. Pour in a ladleful of batter, then tilt and swirl until it coats the bottom evenly.
Heat a non-stick pan over medium heat. Pour in a ladleful of batter, then tilt and swirl until it coats the bottom evenly.
Cook for about 2 minutes until the bottom turns lightly golden, then flip.
Cook for about 2 minutes until the bottom turns lightly golden, then flip.
On one half of the crêpe, lay down a slice of ham and sprinkle cheese on top. Fold it over.
On one half of the crêpe, lay down a slice of ham and sprinkle cheese on top. Fold it over.
Grease the pan with a touch of butter, then cook the folded crêpe for 1–2 minutes on each side, until golden.
Grease the pan with a touch of butter, then cook the folded crêpe for 1–2 minutes on each side, until golden.
Serve hot and watch them disappear!
Serve hot and watch them disappear!
;Resize,width=767;)
