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
1 small red onion
1/2 bell pepper
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.