Crepes with Potato-Onion Filling

9 25 312
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Crepes with Potato-Onion Filling
Health Highlights


4 small potato(s) Red potato (boiled, cut into 1/4-inch slices)
1 medium Yellow onion (chopped)
1/4 cup chopped Green bell pepper (finely chopped)
1 tbsp Extra virgin olive oil
1 medium Egg (beaten, or egg substitute)
1 cup All-purpose white flour
1 cup Partly skimmed milk, 1% M.F.
3/4 cup Seltzer water
3 spray (about 1/3 second) Olive oil cooking spray


In a medium skillet over medium heat, combine potatoes, onion, bell pepper, and olive oil. Sauté until onion begins to brown, then remove from heat and set aside.

In a large mixing bowl, combine the egg substitute or beaten egg, flour, and milk. Whisk until smooth. Add seltzer and stir just until blended.

Coat a 6-inch nonstick skillet with nonstick spray, and place over medium heat. Pour about 1/4 cup of the batter into the hot pan, swirling it to coat the bottom. When the edges of the batter look firm, in about 1 minute, slide a spatula under the crepe and flip it over. When the crepe is firm and golden, transfer to a platter. Repeat with remaining batter.

To assemble crepes and filling, put about 1/4 cup of filling in a line down the center of the crepe, then fold two opposite sides to overlap one another. Repeat with remaining crepes and filling.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 312
Calories from fat 54
Calories from saturated fat 10.7
Total Fat 6.0 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.2 g
Cholesterol 51 mg
Sodium 74 mg
Potassium 976 mg
Total Carbohydrate 57 g
Dietary Fiber 4.3 g
Sugars 6.8 g
Protein 10.2 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 0.1
Milk 0.2
Vegetables 2.6

Energy sources


Meal Type(s)