Potato and Vegetable Crepe with Cheese
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
