For 6 persons :




Ingredients : 

• Three types of cheese : reblochon, goat cheese and Roquefort cream 
• 6 a cooked potatoes
• Garlic
• 50 cl of béchamel sauce
• 50 cl liquid crème fraîche

Realisation :

• Mix cooked potato cut in small dice in the bechamel sauce
• Add a little liquid fresh cream
• Spread out over the crepe. Place above the slices of the three cheeses 
• Fold the crepe by leaving an opening on the top
• Make cook a few moments to melt cheese

Turn over and draw up on plate, decorate with a few pieces of potato and thyme. Serve with a green salad with croutons with garlic flavour and slices of tomato.




This recipe was realised with our batter mix by Crêpes de france