The crêpes are lovely on their own, and even better with a little dollop of sour cream, a sprinkling of shredded cheese, a bit of applesauce, or even some maple syrup.
Although there's no milk or other dairy product in the mix itself, they turned out with a nice, almost creamy taste to them. The recipe below made fifteen small - yet filling - crêpes.
I think that when I make potato pancakes next I will either make them equal parts potato and carrot or throw some parmesan into the mix. If you want less savory crêpes you might leave out the garlic, but I found them a wonderfully mild even with garlic and onion included. Whatever you do, enjoy!
Crêpes à Marc
2 medium-large potatoes (peeled/shredded)
1 medium-large carrot (peeled/shredded)
2 eggs (beaten)
1 onion (minced or shredded)
2 cloves of garlic (crushed or minced)
3 tablespoons of all-purpose flour
1/2 teaspoon of baking powder
Pepper (to taste)
Salt (to taste)
|Some of the crêpes in progress!|
1) Lord, bless!
2) Thoroughly blend all of the ingredients in a medium-large bowl, carefully blending in the flour and baking powder last to keep it from clumping.
3) Heat some vegetable oil in a skillet on medium-high heat. Drop large spoonfulls of the batter into the heated oil and flatten with a spatula to make 1 1/2 to 2-inch pancakes. Cook the crêpes until they're golden brown on the bottom, then flip and do the same with the reverse sides.
4) Serve while still warm (or reheat) and enjoy!