Crispy Potato-Stuffed Crepes With Golden Mashed Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 stuffed crepes)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 4 medium (about 900 g) floury potatoes, peeled and cubed
• 1 1/2 cups (190 g) all-purpose flour
• 3 large eggs
• 2 cups (480 ml) milk
• 4 tbsp unsalted butter, melted (divided)
• 1/2 tsp fine salt (for batter), plus 1 1/4 tsp for potatoes
• 1/2 tsp black pepper, plus more to taste
• 1/2 tsp garlic powder
• 1/4 tsp smoked or sweet paprika (optional)
• 1/2 cup (120 ml) sour cream or thick plain yogurt
• 2–3 tbsp chopped fresh chives or green onion
• 2 tbsp neutral oil (for pan-searing)
• Extra sour cream and chives for serving (optional)

Do This

• 1. Boil potatoes in salted water 12–15 minutes until very tender; drain well.
• 2. While potatoes boil, whisk crepe batter: flour, eggs, milk, 2 tbsp melted butter, 1/2 tsp salt; rest 10 minutes.
• 3. Cook thin crepes in a nonstick pan over medium heat, 45–60 seconds per side; stack on a plate.
• 4. Mash hot potatoes with 2 tbsp butter, sour cream, 1 1/4 tsp salt, pepper, garlic powder, paprika, and chives.
• 5. Spread a strip of potato filling along each crepe, then roll into tight cylinders, tucking in the sides if you like.
• 6. Pan-sear stuffed crepes in butter and oil over medium heat 2–3 minutes per side until crisp and golden.
• 7. Serve hot with a dollop of sour cream and extra chives.

---

Why You’ll Love This Recipe

• Comfort-food classic: soft, delicate crepes wrapped around creamy, seasoned mashed potatoes and crisped in the pan.
• Budget-friendly ingredients that feel special enough for brunch, dinner, or entertaining.
• Make-ahead friendly: both crepes and filling can be prepared in advance for quick assembly and searing.
• Easy to customize with different cheeses, herbs, or add-ins like caramelized onions or sautéed mushrooms.

Grocery List

• Produce: Potatoes, fresh chives or green onions
• Dairy: Eggs, milk, unsalted butter, sour cream or plain yogurt
• Pantry: All-purpose flour, salt, black pepper, garlic powder, smoked or sweet paprika (optional), neutral oil (such as canola, sunflower, or light olive oil)

Full Ingredients

For the Crepes

• 1 1/2 cups (190 g) all-purpose flour
• 3 large eggs, at room temperature if possible
• 2 cups (480 ml) milk (whole or 2% works best)
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 1/2 tsp fine salt
• Extra butter or oil for the pan as needed (usually 1–2 tsp total)

For the Seasoned Potato Filling

• 4 medium floury potatoes (about 900 g total; russet or Yukon Gold), peeled and cut into 1-inch cubes
• 1 1/4 tsp fine salt (for seasoning the potatoes, plus extra for the boiling water)
• 1/2 tsp freshly ground black pepper, or to taste
• 1/2 tsp garlic powder
• 1/4 tsp smoked or sweet paprika (optional, for a warm flavor and light color)
• 2 tbsp (28 g) unsalted butter
• 1/2 cup (120 ml) sour cream or thick plain yogurt
• 2–3 tbsp finely chopped fresh chives or green onions

For Pan-Searing & Serving

• 2 tbsp neutral oil (such as canola, sunflower, or light olive oil)
• 2 tbsp unsalted butter
• Extra sour cream, for dolloping on top (optional)
• Extra chopped chives or green onions, for garnish (optional)

Step-by-Step Instructions

Step 1: Boil the Potatoes

Peel the potatoes and cut them into roughly 1-inch cubes so they cook evenly. Place them in a medium pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water (about 1 tsp) so the potatoes are seasoned from the inside out.

Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, or until the potatoes are very tender when pierced with a fork and almost starting to break apart at the edges. Drain well in a colander and let them sit for 2–3 minutes so excess steam escapes. This helps keep the filling fluffy, not watery.

Step 2: Make and Rest the Crepe Batter

While the potatoes cook, prepare the crepe batter. In a large mixing bowl, whisk together the flour and salt. In a separate bowl or large measuring jug, whisk the eggs and milk until smooth.

Gradually pour the wet mixture into the flour while whisking constantly, working out any lumps. When mostly smooth, whisk in the 2 tbsp melted butter. The batter should be thin and pourable, like heavy cream. If it seems thick, whisk in 1–2 tbsp extra milk.

Let the batter rest at room temperature for at least 10 minutes (or up to 30). This allows the flour to hydrate and makes the crepes more tender and less likely to tear.

Step 3: Cook the Crepes

Heat a nonstick skillet or crepe pan (8–10 inch diameter) over medium heat. Lightly brush or wipe the pan with a small amount of butter or neutral oil. You want a very thin film, not puddles of fat.

Pour in about 1/4 cup (60 ml) of batter while swirling the pan immediately to coat the bottom in a thin, even layer. Cook for 45–60 seconds, until the top looks set and the underside is lightly golden and releases easily from the pan. Flip carefully with a thin spatula and cook the second side for another 20–30 seconds.

Slide the crepe onto a plate and repeat with remaining batter, lightly greasing the pan only as needed. Stack the crepes as you go; they will stay pliable and soft. You should get 8–10 crepes, depending on pan size and thickness. Cover loosely with a clean kitchen towel while you finish the filling.

Step 4: Mash and Season the Potatoes

Return the drained, still-hot potatoes to the warm pot or to a large bowl. Add the 2 tbsp butter and mash until the butter melts and the potatoes start to break down. Add the sour cream (or yogurt), 1 1/4 tsp salt, black pepper, garlic powder, and paprika (if using).

Mash until smooth and creamy, or leave a few small chunks if you like more texture. Stir in the chopped chives or green onions. Taste and adjust seasoning: add more salt for punch, pepper for warmth, or a spoonful more sour cream if you want extra richness and tang. The filling should be thick and spreadable, not runny.

Step 5: Fill and Roll the Crepes

Lay one crepe on a cutting board or clean work surface, smoother side facing down (this puts the prettiest side on the outside). Spoon 2–3 tbsp of the potato filling along the lower third of the crepe in a horizontal strip, leaving about 1/2 inch space from the edges.

Fold the bottom edge of the crepe up over the filling, then fold in the sides slightly (like a burrito) to help keep the filling in. Roll up tightly into a neat cylinder. Repeat with the remaining crepes and filling. You should end up with 8 generously filled rolls.

Step 6: Pan-Sear Until Crispy and Golden

Heat a large skillet (cast iron or heavy-bottomed is ideal) over medium heat. Add the 2 tbsp oil and 2 tbsp butter. When the butter is melted and foamy but not browned, add the stuffed crepes in a single layer, seam-side down. Do not overcrowd the pan; work in batches if necessary.

Cook for 2–3 minutes per side, turning carefully with tongs or a spatula, until the crepes are golden and lightly crisp on all sides. Adjust the heat as needed so they brown evenly without burning. Add a touch more oil or butter between batches if the pan looks dry.

Step 7: Serve Warm with Toppings

Transfer the crispy potato-stuffed crepes to a serving platter or individual plates. Spoon a small dollop of sour cream on top of each, if desired, and sprinkle with extra chives or green onions for color and freshness.

Serve immediately while the crepes are crisp and the potato filling is warm and comforting. These pair beautifully with a simple green salad, sautéed greens, or a bowl of soup.

Pro Tips

• Use floury potatoes. Russet or Yukon Gold potatoes mash up fluffy and absorb the flavor of butter and sour cream beautifully.
• Dry the potatoes well. Letting them steam off after draining prevents a watery filling and helps them stay creamy and rich.
• Keep crepes thin. A thin crepe wraps and crisps better than a thick one. Swirl the pan quickly so the batter coats in an even, delicate layer.
• Do not rush the browning. Medium heat and a bit of butter are key to getting a golden, slightly crisp exterior without scorching.
• Season boldly. Potatoes love salt. Taste the mashed filling and make sure it is well seasoned before filling the crepes.

Variations

• Cheesy potato crepes: Stir 1/2–3/4 cup shredded cheese (cheddar, Gruyère, or mozzarella) into the hot mashed potatoes before rolling for a melty, extra-indulgent filling.
• Herb and onion twist: Add 1/2 cup finely sautéed onions or leeks and a handful of fresh herbs (parsley, dill, or thyme) to the potato mixture.
• Spiced version: Swap the paprika for 1/2 tsp ground cumin or curry powder and add a pinch of chili flakes for a warmly spiced flavor.

Storage & Make-Ahead

You can prepare components ahead to make this recipe weeknight-friendly. Cooked crepes keep well stacked in an airtight container in the refrigerator for up to 3 days, with a piece of parchment between every few crepes if you like (though they usually do not stick). The mashed potato filling can be made up to 2 days ahead and stored in the refrigerator; rewarm gently with a splash of milk if very stiff, then taste and adjust seasoning before filling.

Assembled but un-seared stuffed crepes can be refrigerated, tightly covered, for up to 24 hours. Pan-sear them just before serving. Leftover cooked, crispy crepes can be cooled, then stored in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled skillet over medium-low heat until warmed through and re-crisped, about 3–4 minutes per side, or in a 350°F (175°C) oven for 10–15 minutes. Freezing is possible: freeze assembled, un-seared rolls on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and pan-sear as directed.

Nutrition (per serving)

Approximate values per serving (2 stuffed crepes, including searing fat but not optional toppings): about 620 calories; 27 g fat; 74 g carbohydrates; 18 g protein; 4 g fiber; 850 mg sodium. Actual values will vary based on exact ingredients, brands, and portion sizes.