Ingredients:

For the Crepes:

1. Eggs – 2 large
2. Warm milk – 300 ml
3. Sifted flour – 200g
4. Potatoes – 250g (boiled and mashed)
5. Salt – ½ tsp
6. Turmeric salt – ½ tsp (optional, for color and mild flavor)
7. Sesame seeds – 2 tsp
8. Vegetable oil – 2 tbsp
9. Fresh dill – 1 tbsp (chopped)

For the Filling: 10. Mozzarella cheese – 120g (grated) 11. Green onions – 30g (chopped) 12. Canned tuna – 95g (drained)

For Cooking and Serving: 13. Vegetable oil – for frying 14. Butter – for brushing the crepes

Steps:

1. Prepare the Potatoes:

• Boil the Potatoes: Begin by peeling and boiling 250g of potatoes in salted water until they are tender and easily pierced with a fork. Drain and mash the potatoes until smooth. Allow them to cool slightly before adding them to the crepe batter.

2. Make the Crepe Batter:

• Whisk the Eggs and Milk: In a large mixing bowl, whisk together the 2 eggs and 300 ml of warm milk until the mixture is smooth and combined.
• Add the Dry Ingredients: Gradually add the sifted flour (200g), mashed potatoes, ½ tsp of salt, and ½ tsp of turmeric salt to the egg and milk mixture. Whisk until you have a smooth batter with no lumps.
• Add Sesame and Oil: Stir in 2 tsp of sesame seeds, 2 tbsp of vegetable oil, and 1 tbsp of fresh chopped dill. Mix until all the ingredients are well combined. The sesame seeds add a nutty flavor and texture, while the dill gives a refreshing herbal note.
• Rest the Batter: Let the batter rest for about 15 minutes. This allows the flour to absorb the liquid and results in softer crepes.

3. Prepare the Filling:

• Prepare the Filling Ingredients: While the batter is resting, prepare the filling. Grate 120g of mozzarella cheese, chop 30g of green onions, and drain 95g of canned tuna.
• Mix the Filling: In a small bowl, combine the grated mozzarella, chopped green onions, and tuna. Stir until the ingredients are evenly distributed.

4. Cook the Crepes:

• Heat the Pan: Heat a non-stick frying pan or crepe pan over medium heat. Add a small amount of vegetable oil to lightly grease the pan.
• Cook the Crepes: Pour a small ladle of batter (about ¼ cup) into the pan, swirling it around to spread the batter into a thin, even layer. Cook for about 1-2 minutes, or until the edges of the crepe start to lift and the bottom is lightly golden.
• Flip the Crepe: Gently flip the crepe using a spatula and cook for an additional 1 minute on the other side. Remove the crepe from the pan and set it aside. Repeat this process with the remaining batter, stacking the cooked crepes on a plate.

5. Fill and Fold the Crepes:

• Add the Filling: Place a generous spoonful of the tuna, mozzarella, and green onion filling in the center of each crepe.
• Fold the Crepes: Fold the crepes by either rolling them or folding them into quarters (half, then half again) to enclose the filling. The melted mozzarella will make the filling creamy and delicious, while the tuna adds a savory protein-packed element.

6. Serve:

• Butter the Crepes: Brush the warm crepes with a little melted butter to enhance the flavor and give them a glossy finish.
• Serve Hot: Serve the crepes warm with a side of fresh herbs or a simple green salad for a complete meal. The buttery, cheesy filling combined with the soft potato crepe creates a mouthwatering dish that is perfect for any occasion.

Nutritional Facts (Per Serving – Approximate):

• Calories: 310
• Protein: 15g
• Carbohydrates: 25g
• Fats: 16g
• Fiber: 2g
• Calcium: 12% of daily value
• Iron: 10% of daily value

Frequently Asked Questions (FAQs):

1. Can I use a different type of cheese?
Yes, you can substitute mozzarella with other cheeses like cheddar, gouda, or even feta for a more tangy flavor. Just ensure that the cheese you choose melts well.

2. What if I don’t have turmeric salt?
If you don’t have turmeric salt, you can use regular salt and add a pinch of ground turmeric to the batter for the same effect. Turmeric adds a subtle flavor and a nice yellow color to the crepes.

3. Can I make the batter ahead of time?
Yes, the batter can be made ahead and stored in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it may thicken slightly.

4. Can I use other fillings for these crepes?
Absolutely! You can use a variety of fillings like ham and cheese, sautéed mushrooms, spinach and ricotta, or even a sweet filling like Nutella and banana for a dessert version.

Tips for Making the Perfect Savory Potato Crepes:

• Smooth the Batter: Make sure your batter is smooth and lump-free before cooking the crepes. A good whisk or even a blender can help achieve a silky texture.
• Preheat the Pan: Ensure your pan is properly heated before adding the batter. This helps prevent the crepes from sticking and ensures an even, golden color.
• Thin Layers: Pour just enough batter to cover the bottom of the pan in a thin, even layer. This will give you delicate, tender crepes that are easy to fold or roll.
• Filling Variety: You can mix and match fillings depending on your taste preferences. For example, adding sautéed vegetables, roasted chicken, or even smoked salmon can elevate the flavor of these crepes.
• Serve Immediately: Crepes are best served immediately while they are still warm and the cheese is perfectly melted.

Storage Tips:

• Refrigerate Leftovers: If you have leftover crepes, store them in an airtight container in the refrigerator for up to 2 days. You can reheat them in a frying pan or microwave before serving.
• Freeze the Crepes: You can freeze the cooked crepes by stacking them with parchment paper between each one, then placing them in a zip-lock bag. They can be frozen for up to 1 month. Thaw them overnight in the refrigerator and reheat them in a pan when ready to serve.
• Prepare in Advance: You can prepare the crepes in advance and store them in the fridge or freezer. Simply add the filling and reheat them in the oven or a pan for a quick meal.

Conclusion:

These Savory Potato Crepes with Tuna and Mozzarella Filling are a flavorful and versatile dish that can be enjoyed at any time of the day. The addition of mashed potatoes to the batter gives the crepes a unique, tender texture, while the tuna and mozzarella filling provides a deliciously savory and cheesy bite. The hint of turmeric and sesame seeds adds an extra layer of flavor, making these crepes both unique and satisfying. Whether you’re serving them as a main course or a light snack, these crepes are sure to impress. With easy-to-find ingredients and simple preparation, this recipe is a fantastic way to elevate your crepe game! Enjoy and bon appétit!