Best 2 Potato Crepes Recipes

Craving a delightful culinary experience? Look no further than the realm of potato crepes, a versatile and delectable dish that has captured the hearts of food enthusiasts worldwide. Whether you seek a savory breakfast treat, an indulgent brunch option, or a light and crispy dinner alternative, potato crepes offer an irresistible combination of flavors and textures that will tantalize your taste buds. From traditional recipes rooted in European tradition to modern interpretations that incorporate unique ingredients and cooking techniques, the world of potato crepes is vast and ready to be explored. In this guide, we will embark on a culinary journey to discover the best potato crepe recipes.

Let's cook with our recipes!

POTATO CREPES

Potato Crepes image

Make and share this Potato Crepes recipe from Food.com.

Provided by drhousespcatcher

Categories Breads

Time 1m

Yield 16 crepes, 8 serving(s)

Number Of Ingredients 10

Ingredients

3 egg whites
2 eggs
1 cup skim milk
3/4 cup mashed potatoes
1/4 teaspoon salt (optional)
1/8 teaspoon white pepper
1/8 teaspoon nutmeg, to taste
1/2 cup all-purpose flour
2 tablespoons melted butter
vegetable oil cooking spray

Steps:

In blender combine first 7 ingredients. Blend until well combined.
Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
The time is the sitting time in refrigerator.

Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.3, Cholesterol 61.5, Sodium 136.2, Carbohydrate 11.4, Fiber 0.5, Sugar 0.5, Protein 5.4

POTATO CREPES MERE BLANC

Potato Crepes Mere Blanc image

Provided by Florence Fabricant

Time 1h30m

Yield 18 - 20 crepes, 6 servings

Number Of Ingredients 9

Ingredients

1 pound boiling potatoes, scrubbed
1 1/2 tablespoons flour
Salt to taste
1/8 teaspoon freshly ground white pepper
3 eggs
1/3 cup heavy cream
1 to 2 tablespoons milk, optional
8 tablespoons unsalted butter
Sour cream or creme fraiche and caviar, or sugar and jam, optional, for serving

Steps:

Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes. Drain, then peel and finely mash the potatoes in a mixing bowl. You should have about 1 1/2 cups potato puree.
Add flour and salt and pepper, then beat in the eggs one at a time. Add the cream, mix until smooth, cover and refrigerate overnight.
The next day the mixture should have the consistency of Russian dressing. If it is too thick, thin it with a tablespoon or two of milk. Check seasonings.
Preheat oven to 200 degrees. Place 1 1/2 tablespoons of the butter in a large, heavy skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet, allowing it to spread by itself. You should be able to fry 3 pancakes at a time, allowing enough space between them so they have a nice round shape. They should be about 3 1/2 inches in diameter. Cook about a minute on the first side, flip them over and cook about 30 seconds longer. Remove from the pan, and place on a heatproof platter in the oven to keep warm. Continue adding butter to the pan and frying the rest of the batter.
Serve the crepes warm as a side dish, or topped with caviar and sour cream or creme fraiche or, for dessert, with jam and a sprinkling of sugar.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 305 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

Choose the right potatoes: Use starchy potatoes like russet or Yukon Gold for the best results. They hold together well and produce crispy crepes.
Grate the potatoes finely: This will help them cook evenly and prevent them from becoming mushy.
Season the batter well: Don't be afraid to add plenty of salt and pepper to the batter. You can also add other spices like garlic powder, onion powder, or paprika.
Heat the pan over medium heat: If the pan is too hot, the crepes will burn before they have a chance to cook through.
Cook the crepes in batches: Don't overcrowd the pan, or the crepes will not cook evenly.
Flip the crepes carefully: Use a thin spatula to flip the crepes so that you don't break them.
Serve the crepes immediately: Potato crepes are best served hot and crispy. You can top them with your favorite toppings, such as sour cream, applesauce, or smoked salmon.

Conclusion:

Potato crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect potato crepes every time. So what are you waiting for? Give them a try today!