Crapiaux Morvandiaux - Grated Potato Pancakes

“This dish can be eaten hot or cold. In WWII, lots of French ate a lot of this simple, but good, dish. You can add a little chopped ham, if you have it!”

Ingredients Nutrition


  1. Peel the potatoes.
  2. Grate them coarsley, and mix them with the slightly beaten egg.
  3. Stir in the flour, salt and pepper.
  4. Add enough milk to make a batter, as thick as whipping cream, or a thick pancake batter.
  5. Heat 1 tablespoon of oil in a medium frying pan, and add enough batter to make 1/4 inch layer.
  6. Fry the pancake over medium-high heat for 4 - 5 minutes until brown.
  7. Put a plate over the pan, and flip the pan over, so the crusty part of the pancake touches the plate.
  8. Slide the pancake back into the hot pan, and brown it on the other side.
  9. Repeat this process with the rest of the batter, adding oil to the pan as needed.
  10. Keep the finished pancakes in a warm oven as you work, so they are all hot at serving time.

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