Crêpes croustillantes aux pommes de terre farcies : un délice réconfortant

Instructions:

Make the potato filling:
Boil the potatoes:
Cook the potatoes until tender. Peel and mash them in a bowl.
Sauté the vegetables:
In a skillet, heat the oil and sauté the chopped onion and red pepper until tender.
Mix the ingredients:
Add the sautéed vegetables to the mashed potatoes.
Add the chopped green onions, grated cheddar cheese, salt and black pepper.
Mix well and set aside.
Make the crepes:
Make the batter:
In a bowl, whisk together the eggs, milk, sugar, flour and vegetable oil until smooth.
Cook the crepes:
Heat a nonstick skillet over medium heat.
Pour a ladle of crepe batter into the skillet and swirl it to evenly coat the bottom.
Cook the crepe for about 1 to 2 minutes on each side until lightly browned.
Repeat with remaining batter to make several pancakes. Set aside.
Prepare the batter:
Prepare the pie crust:
In a bowl, beat the eggs with the salt until well combined.
Gradually add the flour while whisking until you have a smooth, thick batter.