# Stuffed Potato Crepes with Ground Meat and Cheddar

Thin, elastic crepes made from raw potato blended with onion, garlic, plain yogurt and water, then whisked with olive oil, egg and flour. Each crepe is fried 3–4 minutes per side without touching, filled with ground meat that was left to form a crust before stirring and bound with melted cheddar, folded like an envelope, topped with more cheddar and finished in the air fryer for 5 minutes.

- **Prep:** 20 min · **Cook:** 35 min · **Total:** 55 min
- **Servings:** 3
- **Difficulty:** Medium
- **Cuisine:** European
- **Category:** Dinner, Main Course, Air Fryer
- **Recipe page:** https://webspoon.world/recipes/stuffed-potato-crepes-with-ground-meat-and-cheddar/

## Ingredients

### Crepes

- 300 g potatoes (2 medium, peeled and cut into chunks)
- ½ pc onion (about 50 g)
- 2 cloves garlic
- 200 ml plain yogurt (¾ cup)
- 100 ml water (⅓ cup + 1 tbsp)
- 2 tbsp olive oil (plus a little for the pan if it is not nonstick)
- salt (to taste)
- black pepper (to taste)
- 1 pc egg
- 120 g flour (1 cup)

### Filling

- olive oil (for the pan)
- 200 g ground meat (7 oz)
- salt (to taste)
- black pepper (to taste)
- 100 g cheddar (1 cup shredded; part for the filling, part for the top)

## Instructions

1. Put the raw potato chunks, onion and garlic in a blender. Add the plain yogurt and the water and blend until smooth.
2. Pour the potato base into a bowl. Add the olive oil, salt and pepper; the oil makes the crepes more elastic and less sticky in the pan.
3. Add the egg and the flour and whisk until there are no lumps. The batter is thin, like cream.
4. Heat a nonstick pan (or grease a regular pan with oil). Pour in a thin layer of batter and cook 3–4 minutes per side without touching it; moving it early is what makes it tear. _(timer: 4 min)_
5. Repeat with the rest of the batter and set the crepes aside.
6. Heat a little olive oil in a pan. Pinch the ground meat into small bits, season with salt and pepper, and leave it untouched for a couple of minutes so a crust forms, then stir and fry for about 10 minutes in total. _(timer: 10 min)_
7. Add most of the cheddar to the meat and stir until it melts and binds the filling into a thick, stretchy mass.
8. Spoon filling onto the centre of each crepe and fold the sides in like an envelope.
9. Lay the parcels in the air fryer basket, top with the remaining cheddar and air-fry for 5 minutes, until the cheese is golden and bubbling. _(timer: 5 min)_

## Notes from our kitchen

The batter is thin on purpose; do not thicken it. Pour a thin layer and leave the crepe alone for 3–4 minutes per side: with raw potato in the batter it sets slowly, and flipping or sliding it early tears it. Olive oil in the batter is what keeps the cooked crepe elastic enough to fold. For the filling, let the meat sit untouched until it browns before stirring; the crust is where the flavour is. The cheddar is not just topping: melted into the meat it holds the filling together so nothing falls out when the parcel is folded. Five minutes in the air fryer is enough; the filling is already cooked and only the cheese on top needs to melt.

## Variations

- **Ham and cream cheese filling:** Mix diced ham with cream cheese, chopped green onion and black pepper, fill and fold the same way, top with grated cheese and bake until it melts.
- **Oven finish:** Bake the filled parcels at 200 °C (400 °F) for 5–7 minutes instead of the air fryer.

## Nutrition (per serving, estimated)

- Calories: 680
- Protein: 32g
- Fat: 40g
- Carbs: 48g
- Fiber: 4g
- Sugar: 5g
- Sodium: 800mg

## FAQ

### Why did my crepe tear?

It was moved too early or the layer was too thick. Pour thin, wait the full 3–4 minutes until the edges set and the surface looks dry, then flip in one motion.

### Can I skip the yogurt?

Use milk or kefir in the same amount. The yogurt gives a light tang and keeps the batter smooth.

### What meat works?

Any ground meat: beef, pork, a mix, chicken or turkey. Leaner meat needs a little more oil in the pan to form a crust.

### Can I make the crepes ahead?

Yes. Stack cooled crepes with parchment between them and keep in the fridge for 2 days; fill and reheat in the air fryer for 5 minutes.

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Source: [Stuffed Potato Crepes with Ground Meat and Cheddar — Webspoon World](https://webspoon.world/recipes/stuffed-potato-crepes-with-ground-meat-and-cheddar/)