Buckwheat Crêpes with Potato Filling

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

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


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