Potato Crepes
Creamy potato crepes with Swiss cheese, mushrooms, and chives offer a savory, satisfying dish perfect for brunch or light dinner, blending crispy edges with tender filling.
Ingredients
Instructions
- Soften the cream cheese in a mixing bowl.
- Add flour and beat until smooth.
- Add eggs, salt, and pepper; beat with an electric mixer.
- Stir in grated Swiss cheese, grated potatoes, heavy cream, chopped chives, and sautéed chopped mushrooms.
- Lightly oil an electric skillet and heat to just below pancake temperature.
- Add a small amount of butter to the skillet.
- Ladle the potato batter into the skillet to form 3-inch diameter crepes.
- Cook until edges are lightly browned and set, then carefully flip and cook the other side.
Tips & Substitutions
For a lighter texture, consider using ricotta instead of cream cheese. You can also substitute half of the grated potatoes with zucchini for added moisture and flavor. If you prefer a spicier kick, try adding red pepper flakes or chopped jalapeños. Make sure your skillet is well-oiled to prevent sticking when cooking the crepes.
Serving Suggestions
These potato crepes are delicious served with a dollop of sour cream or Greek yogurt on top. They pair beautifully with a fresh side salad or steamed vegetables. For a heartier meal, consider serving them alongside grilled salmon or roasted chicken. For an extra touch, sprinkle some fresh chives on top before serving.
Storage & Reheating
Store any leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat for a few minutes on each side until warmed through. Alternatively, you can microwave them for about 30 seconds, but be cautious not to overheat as they can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Crepes contains roughly 2174 calories, with 62g protein, 291g carbohydrates, and 93g fat. It is an excellent source of vitamin C (568% of the Daily Value), vitamin A (333% of the Daily Value), and calcium (148% of the Daily Value). Note that it is relatively high in sodium, at 2750mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these crepes ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can cook the crepes in advance and reheat them as needed, ensuring they're warmed through without becoming overcooked.
What type of potatoes work best for this recipe?
Russet potatoes are the best choice for this recipe due to their high starch content, which helps create a crispy texture. You can also use Yukon Gold potatoes for a creamier texture, but ensure they are well-drained after grating to avoid excess moisture.
Can I freeze the crepes?
Yes, you can freeze the cooked crepes. Layer them between pieces of parchment paper and store them in a freezer-safe container. They can be frozen for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm them in a skillet or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).