Stuffed potato crepes: perfect for a very quick dinner!
published on 7 May, 2021 at 19:08
The result is so delicious! Give it a try!
INGREDIENTS
INGREDIENTS
For crepes:
1 large potato, peeled and diced
3 eggs
30ml (2 tbsp) olive oil
350ml (1 1/2 cup) milk
6g (1 tsp) salt
2g (1/2 tsp) black pepper
3g (1/2 tsp) baking powder
4g (1 tsp) sugar
8g (2 tbsp) fresh parsley, chopped
1g (1 tsp) dried thyme
120g (1 cup) flour
For filling:
8 slices ham
160g (1 cup) cheese, shredded
For frying:
30g (2 tbsp) butter
METHOD
- In a food processor combine potato cubes, eggs, olive oil, salt, pepper, sugar, baking powder and milk. Process everything until smooth and homogeneous.
- Pour received mixture into a bowl and whisk in chopped parsley and thyme.
- Gradually add sifted flour and stir until well combined.
- Heat a non-sticking pan over medium heat. Pour in a ladle of batter and tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes or until the bottom is lightly golden, then flip it. Arrange a slice of ham on the half of the crepe, top with cheese and fold the crepe.
- Grease the pan with butter and cook the crepe for 1-2 minutes, flip and cook for another minute or until the cheese is melted and the crepe becomes golden on both sides. Continue with the remaining batter, ham and cheese.
- Serve immediately and enjoy!
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