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
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
  1.  In a food processor combine potato cubes, eggs, olive oil, salt, pepper, sugar, baking powder and milk. Process everything until smooth and homogeneous.
  2.  Pour received mixture into a bowl and whisk in chopped parsley and thyme.
  3.  Gradually add sifted flour and stir until well combined.
  4.  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.
  5.  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.
  6.  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.
  7.  Serve immediately and enjoy!
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