Try this easy crepe batter recipe for potato crepes instead of your ordinary potato pancake recipe.
It also makes a great crepe for your favorite vegetarian fillings such as mushrooms and asparagus.
Customize this crepe batter recipe by adding your favorite herbs or even cheddar cheese!
Yield: 8 8-inch or 10 6-inch crepes
Combine all ingredients into a blender and mix until well-blended. You may also combine them by hand. If combining by hand, mix the eggs, potatoes, and milk separately and combine slowly with the dry ingredients. Mix in the melted butter and optional herbs last. Important: Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together.
If adding cheese: Follow the steps in the link below to make your crepes with the following extra step. After cooking the first side of the crepe, flip it, and sprinkle the cooked side with 1 tablespoon of cheddar cheese. When the cheese melts, the crepe is done! Repeat with remaining crepes.
How To Make Crepes in 6 Easy Steps. Now that you've made your batter, we highly recommend that you read this detailed list of instructions—from flipping the crepe to storing them until ready to use.
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