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Author Notes: For some time now, I have wanted to figure out how to make potato crepes using raw potatoes, but all my researching resulted only in recipes which use cooked and pureed potatoes. Finely I decided just to make a basic crepe batter, add freshly grated potatoes, shallots and seasonings. My crepes came out light and delicate, and have a great texture and flavor; they are unusual, very tasty, simple to make and are the perfect vehicle for any filling or toppings. —Kukla
Makes 6 -10-inches or 12 -7-inches crepes
- • 3 extra-large eggs at room temperature
- • 1 2/3 cups Half & Half or whole milk lightly warmed or if you make ricotta cheese and save the whey, substitute the 2/3 cups of Half & Half with the whey: the acid in it will prevent potatoes from oxidation
- • 6 leveled tablespoons unbleached all purpose flour
- • Salt and freshly ground black or white pepper to taste
- • About 3/4 teaspoon Herbs De Provence, rubbed in palms of your hands
- • A couple pinches of each, granulated garlic and cayenne pepper
- • 1 medium or 2 small shallots, finely minced
- • 3 medium sized Russet potatoes, peeled and finely grated on the medium holes side of a grater
- • 3 tablespoons canola, pure olive or any oil of your choice
- • Clarified butter for the pan, melted
- In a large mixing bowl beat the eggs, add Half & Half or milk and whisk together until well combined. Sift flour over the egg and milk mixture and whisk until the batter is smooth; add salt, pepper, Herbs De Provence, granulated garlic and cayenne pepper. Set aside.
- Line a large bowl with a clean tea towel or cheese cloth; grate potatoes into towel; enclose potatoes in the towel and squeeze out as much moisture as you can. Incorporate the squeezed potatoes and shallots into the batter; add oil and stir gently until a homogeneous batter forms.
- Preheat a nonstick frying pan over medium heat; using a pastry brush, smear the pan with clarified butter. Using a small, 2 and1/2 -inches ladle, pour batter and gently smooth out the surface of the crepe with the back of the ladle(if you are using a small frying pan, you will need only 1 ladle, but if using a 10 –inches pan, you’ll need 2 scant ladles of batter).
- Cook until edges begin to dry, about 2 to 3 minutes. Using your fingers or a large spatula, turn crepe and continue cooking for about 2 more minutes; transfer to an ovenproof plate and keep warm in oven preheated to 200 degrees F. Repeat process with remaining batter, smearing the pan with butter, when needed.
- Serve crepes hot with sour cream or any filling of your choice. Bon Appétit!
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Recipe with Potatoes
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