Easy salty crepes are from those quick dinners to make us always think of when we don know what to cook. We are like this, agile to decide for the recipes made in a Pispás. The recipe that we propose here in Recipesgatis has a point of originality, and another to take advantage of resources. Why do we say it? Because the potato crepe recipe, which is called, emerged from the idea of making easy salty crepes; But as we had a craving for potato puree, we decided to make a culinary fusion and make potato crep. Do you want to know how the process and the result was? Well, do not miss the step by step of this potato crepe with ham and cheese.
| 🚻 2 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make potato crepe with ham and cheese: |
| 2 units of potatoes 4 York ham slices 4 slices of cheese 1 tablespoon dessert of parsley 1 tablespoon of salt 1 teaspoon of ground cayenne 120 milliliters of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make potato crepe with ham and cheese:
1. Before starting with the elaboration of the potato crepe recipe with ham and cheese, we present before us the ingredients that we are going to use.
2. We cook the potatoes already peeled and cut to minimize the cooking time and by extension of the recipe. Sprinkle salt and close the fast pot. We let it take pressure, we have 7 minutes from that moment and let the same vapor of the water from inside finish softening them.
3. We always take them out of the pot after cooling them, and we pureed potatoes with the help of a fork. We add the spices below, and little by little we are integrating the oil.
4. Once the potato puree is juicy, we check the salt point and correct it if necessary. Nor is it convenient to leave it very salty, since we are going to add york ham (low in salt in our case) and cheese. We let it rest 5 minutes at room temperature.
5. After this time, we heat the surplus of the puree oil in the pan. With a spoon we take out a portion of mash, we get it, and we have it in the pan. With the exterior of the spoon we crush the puree until we form a round cake. At that time we add the York ham and cheese.
6. We close the potato crepe on the sausages with great care and with the help of a kitchen palette we turn it around. We place it on vegetable paper (on the absorbent you will correct the risk of sticking), and then we have it on the presentation source. And we already have the potato crepe with ham and cheese ready to eat. Take advantage!
