Featured Recipe
Potato Crêpes Twist
By Kate
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Small potato-based crêpes, lightly textured, golden brown, crisp edges; mixed with all-purpose flour and baking powder for lift. Eggs and whole milk bind, add richness. Cooked in butter until bubbles form, color shifts to amber. Traditionally served with savory toppings but can be a base for sweeter or spiced garnishes. Practical for leftovers, reheat crisp. Substitutions include sweet potatoes for earthiness, chickpea flour for gluten-free, evaporated milk for creaminess. Simple, pliable batter made in minutes, quick pan-fry. Watch bubbles and edges for perfect flip timing. Crisp outside, tender inside. Versatile and forgiving.
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Prep:
18 min
Cook:
22 min
Total:
40 min
Serves:
25 small crêpes
French cuisine
comfort food
easy meals
leftover recipes
Introduction
Potato crêpes? Forget pancake stacks drowning in syrup. These thin, golden disks start with mashed potatoes – yes, those leftover lumps become sleek batter. Add flour for body, eggs and milk – glue and silk. Baking powder? Little lift, lightness without fluff. Butter in the pan, not just for flavor but a slick surface that crisps edges. You’ll hear the batter hiss faintly, see bubbles as it cures itself. Flip when edge tightens, no sticky tears. Serve like blinis – fat cream, briny salmon, or cool shrimp. Perfect when roasting birds, companions in cranberry sauce or sharp herbs. If batter feels clumpy, warm potatoes first. Milk can be swapped for oat or almond if needed, yolk adds richness but extra white firms texture. Textures playing, aromas little smoky butter, popping sounds, a crunch bite hidden inside softness. Don’t rush, patience makes brittle edges, tender centers. This is not just a recipe, it’s a method, chew on that.
Ingredients
About the ingredients
Mashed potatoes need to be room temperature or slightly warm, helps batter mix smoothly and prevents lumps. Cold potatoes resist hydration. Flour choice influences texture – unbleached all-purpose is a neutral base; chickpea flour works for gluten free but watch batter thickening, add liquid accordingly. Baking powder is essential for lightness, small amount suffices – too much brings bitter aftertaste. Whole milk gives richness and opacity; skim or plant-based milks thin batter requiring small tweaks. Eggs bind, but adding one yolk extra lifts richness and coating. Butter must be fresh, not overcooked or cold. Substitutions: sweet potato puree for an earthy twist; regular potato flakes rehydrated if no fresh mash handy. In any case, avoid overly wet or dry mash – adjust flour quantity to balance batter viscosity. Season lightly if desired, but salt impacts gluten development; do final seasoning on topping rather than batter.
Method
Technique Tips
Combine all wet ingredients first for even dispersion. Dry ingredients sifted or mixed separately avoid clumps. Incorporate dry slowly into wet to manage consistency; mix until smooth but don’t overbeat – gluten overdevelopment makes crêpes tough. Heat pan over medium to moderate heat; too hot burns butter quickly, too low causes soggy batter. Butter should sizzle faintly, not brown right away. Use spoon back to spread thin, about 6-7 cm diameter disks – thinness affects crispness. Watch for bubbles as key indicator – at first sign, edges firm and lift from pan slightly, ready to flip. Flip gently using thin metal spatula, sharp edges. Cook second side until golden and feel firm, not wet or sticky. Keep cooked crêpes warm away from steam on rack to preserve texture. Repeat, adding butter between batches to maintain nonstick and flavor. Don’t crowd pan; crêpes will steam and lose crispness. Serve immediately or cool and reheat in dry skillet. If batter sits, stir gently before using as separation can occur.
Chef's Notes
- 💡 Start with warm mashed potatoes. Helps avoid lumps during mixing. If cold, they resist hydration; leads to uneven batter. Don’t rush this.
- 💡 Baking powder? Essential for lift. Too much? Bitter aftertaste. Use just the right amount. Sift flour separately to prevent clumps; blend carefully.
- 💡 Temperature of pan matters. Too hot burns butter, affects cooking. Too low? You’ll get soggy crêpes. Aim for faint sizzle sound from butter.
- 💡 Watch those bubbles forming on the surface. They’re key. When edges pull from pan, time to flip. Use blunt spatula, gentle hands to avoid tearing.
- 💡 If batter thickens, splash in extra milk. Too thin? Add more flour, a bit at a time; adjust to keep texture balanced but not too runny.
