10-Minute Family Dinner: Potato and Egg Stuffed Crepes

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10-Minute Family Dinner: Potato and Egg Stuffed Crepes

Discover a delightful vegetarian dinner that combines creamy mashed potatoes, eggs, and herbs wrapped in delicate crepes. This satisfying meal proves that meatless dishes can be just as delicious and filling as their meat counterparts. Perfect for busy weeknights, these stuffed crepes will become a family favorite!

Why You’ll Love This Recipe

These potato and egg stuffed crepes offer the perfect balance of comfort and elegance. The creamy potato filling, enhanced with fresh herbs and cheese, is wrapped in light, tender crepes and fried until golden brown. It’s an economical, vegetarian-friendly meal that’s both satisfying and impressive.

Ingredients

For the Crepes:

  • All-purpose flour: 200g (10 tablespoons)
  • Milk: 400ml
  • Eggs: 3
  • Sugar: 1 teaspoon
  • Salt: to taste
  • Vegetable oil: 2 tablespoons (plus extra for frying)

For the Filling:

  • Potatoes: 3 medium-sized
  • Eggs: 2
  • Cheese: 70g (2.5 oz), grated
  • Onions: 3 small or 1 large, finely chopped
  • Butter: 2 tablespoons
  • Fresh parsley and dill: 2 tablespoons each, chopped
  • Paprika: 1/2 teaspoon
  • Salt and black pepper: to taste

For Finishing:

  • Breadcrumbs: 3-4 tablespoons
  • Flour: 3 tablespoons
  • Butter: for frying

Instructions

Prepare the Filling:

  1. Peel and cut potatoes into uniform pieces
  2. Place in a pot and cover with cold water
  3. Add salt and bring to a boil
  4. Cook until potatoes are tender (about 15-20 minutes)
  5. Meanwhile, finely chop onions and herbs
  6. Drain potatoes and mash with butter while still hot
  7. Sauté chopped onions in butter until translucent
  8. Add sautéed onions, grated cheese, chopped herbs, paprika, salt, and pepper to the mashed potatoes
  9. Mix well and let cool slightly before adding beaten eggs
  10. Stir to combine thoroughly

Make the Crepe Batter:

  1. In a large bowl, whisk together flour, salt, and sugar
  2. Beat eggs in a separate bowl
  3. Gradually add milk to the flour mixture, whisking to avoid lumps
  4. Add beaten eggs and vegetable oil
  5. Whisk until smooth
  6. Let batter rest for 10-15 minutes

Cook the Crepes:

  1. Heat a non-stick pan over medium heat
  2. Lightly brush with oil
  3. Pour approximately 1/4 cup batter, swirling to coat pan
  4. Cook until edges start to curl and surface is no longer shiny
  5. Flip and cook other side briefly
  6. Stack crepes with wax paper between them

Assemble and Finish:

  1. Place a generous spoonful of filling in the center of each crepe
  2. Fold sides over filling to form a rectangle
  3. Prepare three shallow dishes:
  • One with flour
  • One with beaten egg
  • One with breadcrumbs
  1. Carefully dip each stuffed crepe in flour, then egg, then breadcrumbs
  2. Heat butter in a large skillet over medium heat
  3. Fry stuffed crepes until golden brown on both sides (2-3 minutes per side)

Nutritional Information (per serving)

  • Calories: 380
  • Protein: 12g
  • Carbohydrates: 45g
  • Fat: 18g
  • Fiber: 3g
  • Sodium: 450mg

Time Requirements:

  • Prep Time: 30 minutes
  • Cooking Time: 30 minutes
  • Total Time: 1 hour

Pro Tips and Tricks

  1. Perfect Crepes: Let the batter rest for at least 10 minutes to allow flour to hydrate fully and bubbles to settle.
  2. Smooth Filling: Mash potatoes while hot and add butter immediately for the creamiest texture.
  3. Make Ahead: Both crepes and filling can be prepared in advance and assembled when needed.
  4. Even Cooking: Maintain medium heat when frying to ensure even browning and proper heating of the filling.

Variations and Substitutions

  1. Cheese Options:
  • Use Gruyere for a nutty flavor
  • Try gouda for extra richness
  • Mix in some parmesan for sharpness
  1. Herb Variations:
  • Add chives instead of dill
  • Use cilantro for a different flavor profile
  • Include thyme or rosemary
  1. Dietary Adjustments:
  • Use gluten-free flour for the crepes
  • Substitute dairy-free cheese and milk for a dairy-free version
  • Add more vegetables to the filling

Common FAQs

Q: Can I make the crepes ahead of time?
A: Yes! Crepes can be made up to 3 days ahead and stored in the refrigerator with wax paper between them.

Q: Why are my crepes breaking?
A: This usually happens if the batter is too thick or the pan is too hot. Add a little more milk to thin the batter if needed.

Q: Can I freeze these?
A: Yes, both assembled and unassembled crepes freeze well for up to 2 months.

Q: What can I serve with these crepes?
A: A light green salad, soup, or sautéed vegetables make perfect accompaniments.

Storage and Make-Ahead Tips

  • Crepes: Store unfilled crepes in the refrigerator for up to 3 days
  • Filling: Can be made up to 2 days ahead and refrigerated
  • Assembled Crepes: Best eaten immediately but can be kept warm in a low oven
  • Freezing: Wrap individual portions well and freeze for up to 2 months
  • Reheating: Thaw overnight in the refrigerator and reheat in a pan or oven until crispy

For best results, keep unfilled crepes separated with wax paper and stored in an airtight container. When ready to serve, reheat briefly in a pan to restore their original texture.

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