Potato and Vegetable Crepe with Cheese
At a glance
A savory potato-based crepe filled with sautéed vegetables and melted cheese, perfect for a quick and hearty meal.
Ingredients
- 2 chicken eggs
- Salt to taste
- Black pepper to taste
- 300 g potatoes
- 20 g flour
- 1 zucchini
- 1 onion
- 3 cloves garlic
- 1 bell pepper
- 1 tomato
- 1 boiled corn
- 100 g cream cheese
- 1 bunch parsley
- Provencal herbs to taste
- A little vegetable oil
- 40 g Parmesan cheese
Method
- 1
Whisk the eggs well to incorporate air for a fluffier texture.
- 2
Add salt and black pepper to taste.
- 3
Squeeze the grated potatoes thoroughly to remove excess moisture.
- 4
Mix the grated potatoes with flour.
- 5
Cut the zucchini, onion, garlic, bell pepper, and tomato into small, even pieces.
- 6
Sauté the vegetables in a little vegetable oil until softened.
- 7
Add the boiled corn to the sautéed vegetables.
- 8
Stir the cream cheese into the cooked vegetables until melted into a smooth sauce.
- 9
Season with salt, Provencal herbs, and parsley.
- 10
Prepare the potato crepe batter by combining eggs, potatoes, and seasonings.
- 11
Cook the crepe in a skillet until golden and crispy.
- 12
Fill the crepe with the sautéed vegetable and cheese mixture.
- 13
Sprinkle Parmesan cheese on top and serve.
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Original video
Source video from YesterPlate. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=VYe2ursruOc
Source details
Full credit remains with the original creator.
