Potato Cheese Crepes




For the crepe batter:

  • 1 egg
  • 1 cup milk
  • 1/2 cup water
  • 1 cup flour
  • pinch of salt
  • 1 tablespoon butter melted or oil

For the filling:

  • 1/2 kg potatoes, boiled without their jackets
  • 2 tablespoons finely minced onion sauteed in 1 tablespoon butter
  • 250 g ricotta cheese
  • salt and pepper to taste
  • fresh chives


  1. Heat lightly oiled cast iron skillet over medium heat.
  2. Pour batter, 1/4 cup at a time, into the warm skillet. Spread the batter out until it covers the entire bottom of the pan. Heat for about 1/2-1 min. Using a spatula and flip the crepe and repeat on the second side.
  3. Remove finished crepe from the skillet and stack on a plate.
  4. Continue with this process until the batter is completely gone.
  5. Peel potatoes and fork blend or rice them.
  6. Mix with onion and cheese.
  7. Season to taste and mix well.
  8. Fill one crepe at a time by taking a spoonful of potato mixture and placing it in the center of the crepe.
  9. Fold each side of the crepe over the filling to make a cylinder that is firm but not tight.
  10. Sprinkle with chopped chives and eat.


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