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Recipe details
Thin Egg Crepe with Briette Cheese and Potato Filling
A delicate egg crepe wrapped around a warm mashed-potato and Briette cheese filling.
≈ 113 kcal/100 g · ≈ 322 kcal/serving
35 minMediumFrench-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Potato180 g
Eggs100 g
Briette cheese50 g
Cooking oil5 ml
Salt1 g
Cookware and utensils
Nonstick skillet
Saucepan
Bowl
Fork
Spatula
Potato masher
Directions
01
Boil the potato in salted water until tender.
Products
Potato — 180 g; Salt — 1 g
Action
Boil
Time
15 min
Temperature
gentle boil
02
Mash the drained potato with the Briette cheese.
Products
Potato — 180 g; Briette cheese — 50 g
Action
Mash
Time
3 min
Temperature
hot
03
Whisk the eggs with the remaining salt.
Products
Eggs — 100 g; Salt — 1 g
Action
Whisk
Time
2 min
Temperature
room temperature
04
Heat the oiled skillet over medium-low heat.
Products
Cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
medium-low
05
Pour in the eggs and swirl the skillet into a thin crepe.
Products
Eggs — 100 g
Action
Swirl
Time
3 min
Temperature
medium-low
06
Spread the potato filling across the crepe.
Products
Potato — 180 g; Briette cheese — 50 g
Action
Spread
Time
2 min
Temperature
hot
07
Fold the crepe around the filling.
Products
No products at this step
Action
Fold
Time
1 min
Temperature
hot
08
Cook the folded crepe until the egg reaches 160°F (71°C).
Products
Eggs — 100 g
Action
Cook
Time
5 min
Temperature
medium-low; 160°F (71°C)
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
