• Home
  • Piquant crepes with bacon and potatoes
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
FOR THE BATTER
milk 300 ml
egg 2 pcs
salt 1/8 tsp
all-purpose flour 180 g
vegetable oil 50 g
bacon or smoked pork belly 150 g
FOR THE FILLING
potato 300 g
butter 25 g
milk 50 g
chard 80 g
bulb onion 100 g
vegetable oil 25 g
sesame seeds 20 g
cress salad 30 g
ground black pepper
salt

Nutritional information

cal
213,44
prot
6,32
fat
14,15
carbs
15,29
Share

Piquant crepes with bacon and potatoes

Piquant crepes with bacon and potatoes

Ingredients

  • FOR THE BATTER

  • FOR THE FILLING

Do you still think you can make crepes only for breakfast? We want to make you believe that crepes can be a substantial dinner. Let’s add some bacon to the batter and make some hearty potato, onion and herbs filling. To make a nice finishing touch, serve them in portioned rolls. We are sure you won’t say no to them! 


Irina Obukhova

Recipe author

It all began with gingerbread: they began to get better, she wanted to shoot them on a technique more professional than a digital soap box. Irina got on courses on a food photo, and it was hooked! For the practice of shooting it was necessary to shoot something every day - so, she was carried away by cooking. Every day she learns something new: both the possibilities of her camera, and new dishes!

Steps

1
Done

Step 1

Prepare and scale the ingredients. Sift the flour, wash the herbs and drain them on paper towels.

2
Done

Step 2

Prepare the crepes. Heat the milk and pour 300 ml to the bowl. Add the eggs and salt and whisk. Gradually add the flour, mixing thoroughly and getting rid of lumps.

3
Done

Step 3

Add 50 g vegetable oil, mix. The batter should be liquid. Set aside for 30 mins.

4
Done

Step 4

Meanwhile, prepare the filling. Peel the potatoes, chop, pour with some water and start boiling. Add salt to taste, and as soon as it comes to a boil, discard the foam, reduce the heat and boil till cooked.

5
Done

Step 5

Finely chop the chard (with the stems).

6
Done

Step 6

Peel and finely chop the onion. Heat the pan, add 25 g oil and fry the onion till golden. Add the chard and sesame seeds, season with some ground pepper and mix. Remove from heat after 2 mins.

7
Done

Step 7

Dice the bacon (5 mm sized).

8
Done

Step 8

Heat the crepe pan well, grease slightly with some oil. Fry 1/6 bacon slightly, spread evenly over the bottom and pour some crepe batter on top, swirling the pan to cover the whole bottom.

9
Done

Step 9

As soon as the edges turn golden, turn over the pancake and fry for another 1-2 mins. Repeat the procedure for the remaining batter.

10
Done

Step 10

Pour off the liquid from the potatoes and reserve. Mash the potatoes, add the butter and the remaining warm milk, add the potato liquid till the puree has creamy consistency.

11
Done

Step 11

Finely chop the cress salad. Spread a layer of the potato filling (0,5-1 cm thick) over a crepe. Put the chard and cress in a row slightly away from the centre.

12
Done

Step 12

Make a roll.

13
Done

Step 13

Cut 2-2,5 cm thick. Piquant crepes are done!

Piquant crepes with bacon and potatoes

Do you still think you can make crepes only for breakfast? We want to make you believe that crepes can be a substantial dinner. Let’s add some bacon to the batter and make some hearty potato, onion and herbs filling. To make a nice finishing touch, serve them in portioned rolls. We are sure you won’t say no to them! 

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 1 hour 10 mins

Ингредиенты

  • 300 ml milk
  • 2 pcs egg
  • 1/8 tsp salt
  • 180 g all-purpose flour
  • 50 g vegetable oil
  • 150 g bacon
  • 300 g potato
  • 25 g butter
  • 50 g milk
  • 80 g chard
  • 100 g bulb onion
  • 25 g vegetable oil
  • 20 g sesame seeds
  • 30 g cress salad
  • ground black pepper
  • salt

Способ приготовления

  • Prepare and scale the ingredients. Sift the flour, wash the herbs and drain them on paper towels.

  • Prepare the crepes. Heat the milk and pour 300 ml to the bowl. Add the eggs and salt and whisk. Gradually add the flour, mixing thoroughly and getting rid of lumps.

  • Add 50 g vegetable oil, mix. The batter should be liquid. Set aside for 30 mins.

  • Meanwhile, prepare the filling. Peel the potatoes, chop, pour with some water and start boiling. Add salt to taste, and as soon as it comes to a boil, discard the foam, reduce the heat and boil till cooked.

  • Finely chop the chard (with the stems).

  • Peel and finely chop the onion. Heat the pan, add 25 g oil and fry the onion till golden. Add the chard and sesame seeds, season with some ground pepper and mix. Remove from heat after 2 mins.

  • Dice the bacon (5 mm sized).

  • Heat the crepe pan well, grease slightly with some oil. Fry 1/6 bacon slightly, spread evenly over the bottom and pour some crepe batter on top, swirling the pan to cover the whole bottom.

  • As soon as the edges turn golden, turn over the pancake and fry for another 1-2 mins. Repeat the procedure for the remaining batter.

  • Pour off the liquid from the potatoes and reserve. Mash the potatoes, add the butter and the remaining warm milk, add the potato liquid till the puree has creamy consistency.

  • Finely chop the cress salad. Spread a layer of the potato filling (0,5-1 cm thick) over a crepe. Put the chard and cress in a row slightly away from the centre.

  • Make a roll.

  • Cut 2-2,5 cm thick. Piquant crepes are done!

previous
Flourless cottage cheese patties (syrniki)
next
Italian torta mimosa
previous
Flourless cottage cheese patties (syrniki)
next
Italian torta mimosa

Add Your Comment