Potato crepe recipe with York ham and cheese
Easy savory crepes are one of those quick dinners that always come to mind when we don’t know what to cook. We are like that, agile to decide on the recipes that are made in a jiffy. The recipe that we propose here has a point of originality, and another of taking advantage of resources. Why do we say it? Because the recipe for potato pancakes, as it is called, arose from the idea of making easy savory pancakes; but since we had a craving for mashed potatoes, we decided to make a culinary fusion and make a potato crepe. 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 York ham and cheese.
Ingredients to make Potato Crepe with York ham and cheese:
- 2 units of Potatoes
- 4 slices of York Ham
- 4 slices of cheese
- 1 dessert spoon of parsley
- 1 tablespoon of salt
- 1 teaspoon ground cayenne
- 120 milliliters of olive oil
How to make Potato Crepe with York Ham and Cheese:
Before starting with the preparation of the recipe for potato pancakes with ham and cheese, we present to us the ingredients that we are going to use. We cook the potatoes already peeled and cut to minimize the cooking time and by extension of the recipe. Sprinkle with salt and close the pressure cooker. We let it take pressure, we count 7 minutes from that moment and let the same water vapor inside finish softening them. We always take them out of the pot after cooling them, and we make a mashed potato with the help of a fork. Then add the spices, and little by little we integrate the oil. Once the mashed potatoes are 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 salt in our case) and cheese. Let it rest for 5 minutes at room temperature. After this time, heat the remaining oil from making the purée in the pan. Scoop out a portion of the puree with a spoon, roll it into balls, and place it in the pan. With the outside of the spoon we crush the puree until we form a round cake. At that time we add the slice of York ham and the cheese.
We close the potato crepe over the sausages very carefully and with the help of a kitchen palette we turn it over. We place it on vegetable paper (on the absorbent you run the risk of it sticking to you), and then we have it on the presentation source. And now we have the potato crepe with York ham and cheese ready to eat. Take advantage!
