Oct 14, 2008

Potato Crepes

In the category ‘fun with leftovers’ (oh wait, I don’t have that category) here’s a novel idea – make potato crepes! It’s my absolute favorite way to transform yesterday’s mashed potatoes into today’s new experience. They’ll turn out real fluffy and velvety. Throw in a special topping as well and you got yourself a nifty appetizer or lunch.

It’s quick, fun and tasty. Pass it off as ‘cuisine’ and no one will ever know you’re recycling mashed potatoes! What more could a busy mom ask for?


1 cup leftover mashed potatoes
1/2 cup flour
1 cup milk
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp white pepper
2 eggs


1 small red onion
1/2 bell pepper
2 tomatoes

Optional: sour cream


Believe it or not but we actually had some leftovers last night. When it comes to mashed potatoes that really doesn’t happen too often around here. Lucky for me it was 1 cup. Just what I needed.

Grab yourself a large bowl and pour in 1 cup of milk.

Crack two eggs. No, you can’t pop the yolks. Just to tease you a little I’ll leave them whole for a while. How ’bout that?

Add 1/2 cup plain flour. I ‘m not really into sifting flour (unless I’m baking), but if you’re determined, by all means, be my guest! (notice the yolks?)

Beat everything together (by hand, hand mixer of food processor) until smooth.

Add your mashed potatoes. Whisk vigorously until you end up with a smooth batter! Now mashed potatoes will always have a few tiny lumps here and there, I personally don’t mind them in my crepes but if you do, you can put it all through a sieve.

Depending on how salty your mashed potatoes were, add 1/4 to 1/2 tsp salt, 1/2 tsp onion powder and 1/4 tsp white pepper. This will give it a tiny kick. You could also do this with a little cayenne pepper.

How I love this. I could just sit here and look at this all day long. I simply have no life! :)

Give your vegetables a coarse chop. Add whatever you like – chili pepper, zucchini, mushrooms, fresh spinach, pretty much anything goes. You are limited only by your own imagination (and budget).

I turned one basic, plain ole mozzarella ball into medium sized cubes.

Heat a little butter in a non-stick skillet, pour 1 ladle batter in and spread it to a thin/medium thickness. Cook the crepe over medium heat until the outer edges start to brown a bit and loosen from the skillet. Flip over the crepe and cook for an additional minute.

Lift it from the skillet, put it on a plate and cover with aluminum foil to keep it warm. Keep repeating this process until all the batter is gone.

In the mean time -back at the mansion- heat 1 tbsp oil and lightly sautee the onions and bell pepper. When the onions are translucent, add the tomatoes.

Season with a little garlic powder (ok ok, so I’ve used garlic salt, sue me). Cook for another minute or two and turn off the heat.

Add a small handful of basil. I’ve used my frozen basil – it’s slightly darker green but it’s still the exact same flavor as it was right after I picked it from my garden. Get the mozzarella cubes in there as well and give everything a good stir.

Top half of the crepe with a handful of vegetables, crack a little black pepper on top and fold the other half over. I garnished the crepe with a few Parmesan slices. You can also spoon a little sour cream on top.

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    1. 1

      This looks amazing. I have only ever made potato pancakes with leftover mashed potatoes. This looks even better.

      Hannah on Oct 14, 2008 @ 8:28 pm Reply
    2. 2

      They’re so easy and fast, and are always a big hit as an appetizer. Let me know what you think if you try them!

      Kay on Oct 15, 2008 @ 1:08 pm Reply
    3. 3

      I often have leftover mashed potoatoes and this is the neatest way to use them up. My family will love this! Thanks!

      RobinSue on Oct 20, 2008 @ 3:17 pm Reply
    4. 4

      Hey from another “Kay”! And someone else who uses “ball Mozzarella”. I thought I was the only one! (at least it seems like it in my little town)

      Look wonderful and I’m sure much better tasting than nuked leftover mashed.

      Kay on the farm in Neb on Oct 22, 2008 @ 12:53 pm Reply
    5. 5

      Hey, I tried this the other week (with parsnip mash and broccoli) and it worked really well. Thanks!

      Karohemd on Oct 24, 2008 @ 5:39 pm Reply
    6. 6

      oh wow, these look good. I’ve only ever seen potato pancakes with syrup and berries and other sweet stuff, so this was a total delight to see it with veggies, cuz I ALWAYS make my mashed potatoes with roasted garlic in them. I can’t stop. I’ll definitely have to try this next time I make mashed potatoes. Beautiful…

      naomig on Nov 18, 2008 @ 8:37 am Reply
    7. 7

      Oh my word – my stomach is GRUMBLING just looking at those :)

      Marcia Francois on Nov 20, 2008 @ 12:45 pm Reply
    8. 8

      I KNEW I saw these at your site, so have come in search of your lovely photos and recipe. We just happened to have a LOT of leftovers of mashed potatoes, as my husband made a HUGE pot last night.

      Thank you for your lovely site!

      ek on Nov 23, 2008 @ 11:41 am Reply
    9. 9

      Oops, just noticed – in the written directions (and printable) – eggs are missing from your list. :D Thanks, again — of course with your teasing about yolks, I couldn’t forget them!

      ek on Nov 23, 2008 @ 11:44 am Reply
    10. 10

      Ek, yikes, why do I always forget to complete the list. Quickly added them :)

      Keep looking for new ways to use my leftovers. Have to say I really like the peanut soup with left

      Kay on Nov 23, 2008 @ 11:49 am Reply
    11. 11

      I just made these, and they turned out great. I didn’t have any mozzarella, so added some pieces of bacon instead.

      Mae on May 21, 2009 @ 11:34 am Reply
    12. 12

      Hey I’m just wondering how many crepes were you able to make with that amount of batter? 

      Misha on Jun 5, 2013 @ 5:32 am Reply
    13. 13

      Thanks for the recipe. Will be making some soon!

      Lila on Aug 9, 2013 @ 12:32 am Reply
    14. 14

      Finally got around to trying these, they were AMAZING!

      Anna on Aug 12, 2014 @ 5:02 pm Reply

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