Potato and Vegetable Crepe with Cheese

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.