Buckwheat Crêpes with Potato Filling

Name: Buckwheat Crêpes with Potato Filling
Ingredients: A little water; 1 lb (450 g) potatoes; 1 oz (25 g) butter with a little olive oil for frying; 2 medium onions; A pinch of salt; 2 fl oz (50 ml) milk (approx.); 2 oz (50 g) buckwheat flour; 2 oz (50 g) plain flour; 2 eggs, beaten; 1 large red pepper, de-seeded and chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

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.

Ingredients

For the Filling

1 lb (450 g) potatoes
2 medium onions

Main course
Leftovers
Vegetarian
Wedding/Marriage
October

Method

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 m