Buckwheat Crêpes with Potato Filling

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The famous crêpes of Brittany are made with this flour. It can be bought at most health food shops. The amount below makes four large pancakes, good vegetarian fare, and excellent served with a cheese sauce. This can be made using leftover pieces of cheese melted in a little heated cream.


For the Filling

  • 1 lb (450 g) potatoes
  • 2 medium onions
  • 1 large red pepper, de-seeded and chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Sea salt and freshly ground black pepper


    Peel the potatoes and put on to boil in salted water. While they are cooking, prepare the pancake batter by incorporating the beaten eggs into the flours and salt and adding enough milk until you have the consistency of thick cream. Allow to rest for 20 minutes or so. Before cooking add enough water to bring the consistency to one of thin cream.

    Fry the onions and red pepper for a few minutes in 2 tablespoons of the olive oil. Drain the cooked potatoes, dry and cut into dice. Put in with the onions and peppers and add the remaining oil, lemon juice and seasoning. Remove from the heat.

    Cook the pancakes in the butter and oil on one side only. Flip over briefly to dry the other side but not take colour. Lay them out with the cooked side upwards and spread a quarter of the potato mixture onto each. Roll up and, seam side down first, fry in the butter and hot oil until browned on all sides.