Ingredients
Crispy potato-stuffed crepe rolls recipe — ingredients and preparation
Crispy potato crepe rolls
Serves 8–10 · ~60 min · Easy
Ingredients
Filling
Crepe batter
Coating & frying
Instructions
Preparation
Peel and slice potatoes. Boil until fully tender, then drain and mash while hot.
Dice the onion and pepper. Sauté in oil until soft. Add to the mashed potato.
Mix in the grated cheese and spring onions. Season with salt and pepper. Set aside.
Whisk 2 eggs, salt, and sugar. Add milk and flour gradually, whisk until smooth. Add a splash of oil.
Lightly oil a pan over medium heat. Pour a ladleful of batter, swirl thin. Cook both sides until lightly golden. Repeat.
Place 2 tbsp of filling on one end of each crepe. Fold in the sides and roll into a tight cylinder.
Dip each roll in beaten egg, then coat well in breadcrumbs on all sides.
Melt butter in a pan. Fry the rolls on all sides until crispy and golden. Serve hot!
Notes
Crispy potato-stuffed crepe rolls are a dish that rewards both the cook and the people lucky enough to eat them. They are a labour of love — not in the sense of being difficult or time-consuming, but in the sense that each step is performed with care and intention, and the result reflects that.