potatozucchinicorn
Crispy Potato Crepe with Vegetable and Cheese Filling
Squeezed grated potatoes are mixed with eggs and flour, pan-cooked until crisp and filled with creamy sautéed vegetables.
From YouTube · May 9, 2026
Squeezed grated potatoes are mixed with eggs and flour, pan-cooked until crisp and filled with creamy sautéed vegetables.
Yield and pan size not stated by source
Yield
Ingredients
16 ingredients- 2 eggs
- Salt, to taste
- Black pepper, to taste
- 300 g potatoes, grated
- 20 g plain flour
- 1 courgette
- 1 onion
- 3 garlic cloves
- 1 bell pepper
- 1 tomato
- 1 cooked corn cob or equivalent kernels; exact usable quantity unclear
- 100 g cream cheese
- 1 bunch parsley
- Provençal herbs, to taste
- Vegetable oil, as needed
- 40 g Parmesan
Method
16 steps- Whisk the eggs well with salt and black pepper.
- Squeeze as much moisture as possible from the grated potatoes.
- Mix the potatoes with the flour.
- Cut the courgette, onion, garlic, bell pepper and tomato into small, even pieces.
- Heat a little vegetable oil in a frying pan.
- Sauté the onion, courgette, garlic and bell pepper until softened.
- Add the tomato and cooked sweetcorn.
- Stir in the cream cheese until melted into a smooth filling.
- Season with salt, Provençal herbs and chopped parsley.
- Combine the egg mixture with the grated-potato mixture.
- Heat a little oil in a suitable non-stick frying pan.
- Spread the potato mixture into an even crepe.
- Cook until golden and crisp underneath, then turn carefully and cook the second side.
- The source does not state heat level or cooking duration.
- Spread the vegetable and cream-cheese filling over the potato crepe.
- Add the Parmesan and fold or serve open according to the original video.
Recipe notes
Helpful tips
- Remove as much potato moisture as possible.
- Cut the vegetables evenly.
- Keep the potato layer even so it cooks through.
- The prior chicken tag was incorrect; this recipe contains no chicken.
- Yield, pan size, corn quantity and actual cooking times are missing.
Equipment
- Box grater
- Clean kitchen towel
- Mixing bowls
- Large non-stick frying pan
- Spatula
- Knife
- Chopping board
Storage
Refrigerate leftovers for up to 2 days and reheat thoroughly in a frying pan or oven.
Additional tips
- Contains egg, milk and wheat. Yield, pan size, corn quantity and cooking times are not stated.
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