Savory Potato Crepes
Savory Potato Crepes
Category
Lunch
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
This light crepe stuffed with a spicy potato mixture is stuff that dreams are made of. This is a take on a traditional Trinidadian potato pie or "aloo pie" as it is commonly known. It makes a wonderful treat for lunch and a stylish addition to your brunch menu!
Ingredients
125g flour
300ml milk
1 egg
500g potatoes boiled and mashed
2 cloves garlic finely minced
1 Teaspoon Ground Geera/Cumin
1 medium onion halved and then thinly sliced
1 teaspoon Chief Hot Pepper Sauce
Salt
2 large tomatoes finely diced
1 onion finely diced
1 clove garlic finely minced
2 Teaspoons freshly chopped cilantro
1 Teaspoon finely diced scotch bonnet peppers (de-seeded if you want to cut down on the heat)
Coconut Oil
For the Crepes
For the Filling
For the Tomato Chutney
Directions
To Make the Crepes
Place all the ingredients in a bowl and whisk quickly. The batter should be thin enough to pour easily. If it is too thick add a little more water. Transfer to a measuring cup for easy pouring.
Lightly coat a large iron skillet with coconut oil. You can also use a non-stick frying pan and heat until the oil gently smokes.
Pour 1/2 cup of the batter into the centre of the skillet. Move the pan around until the batter is spread very thin and evenly. Cook until lightly browned and then flip using a spatula. Cook for another 2 minutes and transfer to a plate. Repeat until the batter is finished.
Cooking the Filling
Make a well in the centre of the mashed potatoes and add the sliced onions, garlic and ground cumin.
In a small pan heat the coconut oil until extremely hot. Pour into potato mixture (be careful) and continue mashing with a fork until all the seasoning, onions and garlic are combined with the potato. Set aside.
For the Tomato Chutney
Mix all the ingredients together in a bowl with a spoon. Add salt to taste.
To Assemble the Crepe
Place a crepe onto a plate. Using a spoon place the potato mixture along the diameter of the crepe. Fold the crepe into half. Hold the centre of the filled crepe and gently roll into a cylinder. Using a spoon, drizzle the tomato chutney on the top.
Garnish with cilantro.
Recipe Note
For added colour to this dish add a little ground tumeric in the potato mixture. This also has similarities to the Southern Indian dish known as massala dosa, but without the lentils in the batter.