Crispy Potato-Stuffed Pancake Rolls

These Crispy Potato-Stuffed Pancake Rolls combine the comforting flavors of mashed potatoes and sautéed vegetables wrapped in a delicate pancake shell, then coated and fried to golden perfection. Inspired by Eastern European draniki and Latin American “pancake burritos,” this recipe elevates humble ingredients—potatoes, peppers, onions, and cheese—into an impressive appetizer or main course. Each bite delivers a satisfying interplay of soft, creamy filling and a crunchy, golden exterior. Ideal for family dinners, lunchbox treats, or party platters, these rolls are surprisingly simple to prepare yet guaranteed to impress.

Cooking Time

• Preparation (Filling & Batter): 30 minutes

• Pancake Cooking: 15 minutes

• Assembly & Coating: 20 minutes

• Frying: 15 minutes

• Total Active Time: ~1 hour 20 minutes

• Total Elapsed Time: ~1 hour 20 minutes

Ingredients

For the Filling

• 500 g (1 lb) potatoes, boiled and mashed

• 100 g (3.5 oz) onion, finely chopped

• 100 g (3.5 oz) red bell pepper, diced

• 2 g (½ tsp) salt

• Freshly ground black pepper, to taste

• 100 g (3.5 oz) mozzarella cheese, shredded

• 20 g (¾ oz) scallions, finely chopped

For the Pancake Wrap (Batter)

• 200 g (1½ cups) all-purpose flour

• 3 g (½ tsp) salt

• 5 g (1 tsp) sugar

• 2 large eggs

• 500 ml (2 cups) milk

• 20 g (1½ tbsp) vegetable oil

For the Coating

• 3 large eggs, beaten

• 30 g (¼ cup) all-purpose flour

• Bread crumbs, as needed

For Frying

• Vegetable oil, for shallow frying

Step-by-Step Cooking Directions

1. Prepare the Filling

   • Peel, cube, and boil the potatoes until fork-tender. Drain and mash until smooth.

   • In a skillet over medium heat, sauté the chopped onion and diced red bell pepper in a drizzle of oil until translucent and softened, about 5–7 minutes.

   • Combine the sautéed vegetables with the mashed potatoes. Season with ½ tsp salt and freshly ground black pepper to taste. Stir in the shredded mozzarella and chopped scallions. Mix thoroughly and set aside to cool.

2. Make the Pancake Batter

   • In a large bowl, whisk together 200 g flour, ½ tsp salt, and 1 tsp sugar.

   • Crack in 2 eggs and gradually pour in 500 ml milk, whisking until a smooth, lump-free batter forms.

   • Stir in 20 g oil and let the batter rest for 10 minutes to relax gluten and ensure tender pancakes.

3. Cook the Pancake Wraps

   • Heat a nonstick skillet or crepe pan over medium heat and lightly grease with oil.

   • Pour a small ladle of batter, swirling to coat the bottom of the pan in a thin, even layer.

   • Cook 1–2 minutes until edges lift and surface is set; flip and cook 30 seconds more.

   • Transfer to a plate and repeat until all batter is used, stacking pancakes to keep them warm.

4. Assemble the Stuffed Pancakes

   • Lay a pancake flat. Place a spoonful of cooled potato filling in the center.

   • Fold the sides in, then roll up like a burrito to seal. Repeat for all pancakes, arranging seam-side down on a tray.

5. Coat the Pancakes

   • Set up a dredging station: one plate of 30 g flour, one bowl of beaten eggs, and one plate of bread crumbs.

   • Working one at a time, dust each roll in flour, shake off excess, dip in egg wash, then coat thoroughly with bread crumbs.

6. Fry Until Crispy

   • Heat about 5 mm of vegetable oil in a heavy skillet over medium heat.

   • Fry the coated rolls in batches, 2–3 minutes per side, until deep golden and crisp.

   • Transfer to paper towels to drain. Serve immediately while hot.

Nutritional Information

(Per roll; yields 10 rolls)

• Calories: ~220 kcal

• Protein: 7 g

• Carbohydrates: 24 g

• – Dietary Fiber: 1.5 g

• – Sugars: 2 g

• Total Fat: 10 g

• – Saturated Fat: 3 g

• Sodium: 320 mg

The Origins and Popularity of the Recipe

Stuffed savory pancakes and fritters appear in many cuisines: Russian blini with caviar, Polish placki ziemniaczane, Mexican taquitos, and even South African vetkoek. This particular format—a potato-veggie filling inside a wheat crepe, then breaded and fried—blends Eastern European comfort with the portable appeal of street-food rolls. In recent years, food bloggers and home cooks have popularized such hybrids for their versatility, quick assembly, and “any-time” snackability, making them a global favorite.

Reasons Why You’ll Love the Recipe

• Comfort & Crunch: Creamy interior contrasts with an ultra-crisp shell.

• Make-Ahead Friendly: Fillings and wraps can be prepared in advance.

• Kid-Approved: Cheesy, mild potato filling hides veggies brilliantly.

• Portable & Portion-Controlled: Perfect for lunches, picnics, or parties.

• Budget-Conscious: Relies on inexpensive staples and minimal meat.

Health Benefits

• Potatoes: Provide vitamin C, potassium, and fiber.

• Peppers & Onions: Rich in antioxidants and anti-inflammatory phytonutrients.

• Scallions: Add vitamin K and support digestion.

• Controlled Frying: Shallow frying uses less oil than deep frying, reducing overall fat.

Serving Suggestions

• Dip Pairings: Serve with garlic aioli, sour cream and chive dip, or spicy tomato salsa.

• Side Salad: A crisp cucumber and tomato salad with lemon vinaigrette balances richness.

• Soup Accompaniment: Pair with creamy tomato soup or roasted pepper soup for a heartier meal.

Common Mistakes to Avoid

• Soggy Filling: Ensure potato is well-drained; let filling cool before wrapping.

• Thick Pancakes: Spread batter thinly for pliable wraps; thick pancakes tear when rolling.

• Excess Coating: Shake off extra flour and crumbs to prevent a gummy crust.

• Oil Temperature: Maintain medium heat—too hot burns crumbs, too low yields oily rolls.

Pairing Recommendations

• Wine: A light, unoaked Chardonnay or dry rosé.

• Beer: A crisp pilsner or light lager.

• Non-Alc: Sparkling water with mint and lime.

Cooking Tips

• Batter Rest: Allows flour to hydrate, giving smoother, more flexible pancakes.

• Uniform Slices: Dice peppers and onions uniformly for even distribution.

• Right Pan: Use a nonstick or well-seasoned pan for wrinkle-free crepes.

• Drain Oil: After frying, place rolls seam-side down on wire racks to drain evenly.

Similar Recipes to Try

• Potato & Cheese Pierogi

• Stuffed Pepper & Potato Empanadas

• Italian Arancini (Rice Balls) with Mashed Potato

• Korean Kimchi Pancakes

Variations to Try

• Meat Lover’s: Add ground beef or shredded chicken to the filling.

• Veggie-Only: Fold in spinach, grated zucchini, or sweet corn.

• Spicy Kick: Mix in chopped jalapeño or red chili flakes.

• Herbed Cheese: Use feta or goat cheese instead of mozzarella.

• Gluten-Free: Use a blend of rice flour and cornstarch for the batter and coating.

Ingredient Spotlight

Potatoes: Naturally gluten-free and budget-friendly, potatoes serve as a canvas for diverse flavors while providing satiety through complex carbohydrates and fiber.

Conclusion

Crispy Potato-Stuffed Pancake Rolls transform simple ingredients into an irresistible snack or meal that travels from your skillet to the table in under 90 minutes. With a comfort-food filling, customizable toppings, and a satisfyingly crunchy coating, these rolls will become a staple in your cooking repertoire—perfect for feeding crowds or enjoying as a solo treat.

FAQ

1. Can I bake instead of fry?
   Yes—brush rolls lightly with oil and bake at 200 °C for 20 minutes, turning halfway, until crisp.

2. How long do leftovers keep?
   Store in the fridge for 2 days; reheat in a 180 °C oven or air fryer for 5 minutes.

3. Can I freeze unbaked rolls?
   Freeze assembled rolls on a tray, then transfer to bags; fry or bake from frozen, adding 5–7 minutes.

4. What cheese alternatives work?
   Sharp cheddar, pepper jack, or crumbled feta add unique flavors.

5. How do I prevent wrappers tearing?
   Ensure batter is thin and pancakes are flexible; don’t overfill.

6. Can I make mini rolls?
   Reduce filling and batter proportionally; adjust frying time to 1–2 minutes per side.

7. Are these dairy-free?
   Substitute vegan cheese and plant milk (for batter) to make them dairy-free.

8. What’s a good binding agent?
   If the filling is too loose, stir in 1–2 Tbsp breadcrumbs before wrapping.

9. Can I prepare filling ahead?
   Yes—make filling up to 24 hours ahead and refrigerate until assembly.

10. Why add sugar to the batter?
    A small amount balances savory flavors and helps promote browning on the crepes