Crepes with Mediterranean potato filling

Ingredients for 4 crepes

For the crepes

  • 100 g of wholemeal spelt flour
  • 30 g of chestnut flour
  • 200 ml of soy drink
  • 100 ml of water
  • Peanut oil – for Frying
  • ½ TSP crystal salt

For the filling

  • 400 g potatoes, mealy – peel, wash, and a 1.5-cm cubes
  • 100 g arugula
  • 25 g of dried, pickled tomatoes – chop
  • 100 ml soy cream
  • 2 TBSP olive oil
  • 1 TBSP lemon juice
  • Crystal salt
  • Pepper from the mill


Preparation time about 20 minutes cooking/baking time approx. 35 minutes

As a First for the crepes, both flours, and salt in a bowl. The soy drink and the water stir with a whisk until a lump-free, smooth dough is formed, and then a 1 hour rest.

Then put the potatoes in a pot full of water bring to a boil, add salt and approx. 15 Min. cook until soft. Using a colander drain and ausdämpfen.

Then the potatoes with a masher, finely mash the soy cream, stir and the sun-dried tomatoes add. All mix thoroughly, season with salt and pepper and cover to keep warm.

Set the oven to 80 °C circulating air preheating.

A coated pan (about 26 cm Ø) heating and with a bit of peanut oil brush. Then a ladle with batter and fill in the center of the pan casting. With a round pivoting movement of thin in the pan, distribute, and approx. 30 sec. bake.

Then in the middle of the crepe about 2 TBSP of the potato filling and all four sides of the inside flaps, so that a square package is formed. Then remove from the pan and keep warm in the oven. With the remaining dough the same method.

The arugula with 2 TABLESPOONS of olive oil, a few splashes of lemon juice, mix and season with salt and pepper.

The crepes along with the arugula on two plates and serve.

Our cauliflower-capers-Pesto fits.

Nutritional information per crepe

  • Calories: 295 kcal
  • Carbohydrates: 45 g
  • Protein: 8 g
  • Fat: 9 g

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