POTATO CREPE BATTER

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Lend a German flavor to your filling.
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup mashed potatoes
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. nutmeg
  • 6 tbsp. flour
  • 3 tbsp. melted butter

Directions

  • Mixer or whisk method:
  • In medium bowl, beat eggs; then add milk and beat on low speed until blended. Add potatoes, salt, pepper, and nutmeg. Add flour gradually while beating on low speed; beat until smooth. Pour in melted butter and beat until mixed.
  • Blender method:
  • Combine ingredients (except butter) in blender jar; blend about 30 seconds. Scrape down sides of jar with rubber spatula and blend another 10 seconds or until smooth. Add butter and blend until butter is mixed.
  • Both methods:
  • Let stand at least 1 hour. Cook on upside-down crêpe griddle or in traditional pan. Stir batter occasionally when cooking.
  • Marlene

Notes

Didn't know what category to put these in. They are crepes but not the normal batter. These are best served with a vegetable filling and served as a side with a meat

Categories: Crepe  Potato 

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