Crispy Potato Crepe with Vegetable and Cheese Filling

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

1. Whisk the eggs well with salt and black pepper.
2. Squeeze as much moisture as possible from the grated potatoes.
3. Mix the potatoes with the flour.
4. Cut the courgette, onion, garlic, bell pepper and tomato into small, even pieces.
5. Heat a little vegetable oil in a frying pan.
6. Sauté the onion, courgette, garlic and bell pepper until softened.
7. Add the tomato and cooked sweetcorn.
8. Stir in the cream cheese until melted into a smooth filling.
9. Season with salt, Provençal herbs and chopped parsley.
10. Combine the egg mixture with the grated-potato mixture.
11. Heat a little oil in a suitable non-stick frying pan.
12. Spread the potato mixture into an even crepe.
13. Cook until golden and crisp underneath, then turn carefully and cook the second side.
14. The source does not state heat level or cooking duration.
15. Spread the vegetable and cream-cheese filling over the potato crepe.
16. Add the Parmesan and fold or serve open according to the original video.