• Antoinette

If it looks like a Crepe.. tastes like a Crepe.. feels like a Crepe.. well then.. IT’S A CREPE..🤔

Updated: Feb 19, 2020

This unbelievable melt in your mouth crepe will have you guessing!

Herbs de Provence Potato Crepes with Gruyère

Cheese and crumbled bacon bits!

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3 large eggs at room temperature

1 2/3 cups whole milk lightly warmed

6 tbsp. all purpose flour


Freshly ground pepper

1 teaspoon Herbs De Provence (I made my own)

Pinch of cayenne pepper

1/8 tsp. Garlic powder

1/2 yellow onion, finely chopped or minced

3 medium sized Russet potatoes, peeled and finely grated

3 tbsp. Vegetable oil

2 tbsp. Butter used for pan

6 slices bacon, fried and broken into small pieces

1/2 cup shredded Gruyère cheese


Sour cream


Hot sauce optional (I love Cholula hot sauce)


In a large mixing bowl beat the eggs well.

Add in the milk and whisk together until well combined.

Sift the 6 tbsp. flour over the egg and milk mixture and whisk until the batter is very smooth.

Add the salt, pepper, Herbs De Provence, garlic and cayenne pepper. Set aside.

Line a large bowl with a clean towel.

Grate the peeled potatoes into the towel and squeeze out as much moisture as you can. Incorporate the squeezed potatoes and onions into the batter.

Add the oil and stir gently until thoroughly combined.

Preheat a small nonstick frying pan over medium heat.

Using a pastry brush smear the pan with butter or clarified butter. Using a small ladle, pour batter into pan and gently smooth out the surface of the crepe.

Cook until edges begin to dry, about 2 to 3 minutes. Using a spatula, turn crepe and continue cooking for about 2 more minutes.

Transfer the crepe to a large plate and sprinkle on gruyere cheese. Fold crepe in half and then fold again making triangle. Be gentle so crepe doesn’t break. With the spatula carefully place the crepe on baking sheet lined with parchment paper. Place in oven preheated to 200 degrees F.

Repeat process with remaining batter, smearing the pan with extra butter if needed.

Serve crepes hot with sour cream.

Garnish with chives and splash of hot sauce.

Bon Appétit! 😉

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