Sour Cream, Chive, and Bacon Baked Potato Crepes

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 crepes; 2 stuffed crepes per serving)
• Prep Time: 35 minutes (includes potato prep; batter rest is separate)
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes (includes 30-minute batter rest)

Quick Ingredients

• Crepes: 1 cup (125 g) all-purpose flour, 2 large eggs, 1 1/2 cups (360 ml) whole milk, 1/4 cup (60 ml) water, 2 Tbsp (28 g) unsalted butter (melted), 1/4 tsp kosher salt
• Potatoes: 1 1/2 lb (680 g) russet potatoes, 3 Tbsp (42 g) unsalted butter, 1/3 cup (80 ml) warm whole milk, 1 tsp kosher salt, 1/4 tsp black pepper
• Mix-ins: 1/2 cup (120 g) sour cream, 1/3 cup (about 15 g) chopped fresh chives (plus more to finish), 6 slices bacon (about 6 oz / 170 g), chopped
• Optional finish: 1 cup (100 g) shredded sharp cheddar, extra sour cream

Do This

• 1) Blend whisk together crepe batter; rest 30 minutes.
• 2) Cook bacon at 400°F (204°C) for 15–18 minutes; chop.
• 3) Boil potatoes 15–18 minutes; mash with butter, warm milk, salt, pepper.
• 4) Cook 8 crepes in a lightly buttered 10-inch skillet over medium heat (about 325–350°F / 163–177°C skillet surface), 45–60 seconds per side.
• 5) Stir sour cream + chives; fold bacon into potatoes.
• 6) Fill each crepe with potato mixture; fold into quarters.
• 7) Warm stuffed crepes at 350°F (177°C) for 8–10 minutes; finish with chives and optional cheddar.

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Why You’ll Love This Recipe

• All the best baked-potato toppings wrapped into a tender, buttery crepe.
• A comfort-food dinner that feels a little special without being fussy.
• Flexible: perfect for using leftover mashed potatoes or roasted potatoes.
• Great for brunch, lunch, or an easy weeknight “breakfast for dinner.”

Grocery List

• Produce: 1 1/2 lb (680 g) russet potatoes, fresh chives
• Dairy: whole milk, unsalted butter, sour cream, sharp cheddar (optional)
• Meat: bacon
• Pantry: all-purpose flour, kosher salt, black pepper

Full Ingredients

Crepes (makes 8, about 10-inch/25-cm)

• 1 cup (125 g) all-purpose flour
• 1/4 tsp kosher salt
• 2 large eggs
• 1 1/2 cups (360 ml) whole milk
• 1/4 cup (60 ml) water
• 2 Tbsp (28 g) unsalted butter, melted (plus 1–2 tsp for the pan as needed)

Potato Filling

• 1 1/2 lb (680 g) russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes
• 3 Tbsp (42 g) unsalted butter
• 1/3 cup (80 ml) whole milk, warmed
• 1 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper

Bacon

• 6 slices bacon (about 6 oz / 170 g), preferably thick-cut

Sour Cream–Chive Mix

• 1/2 cup (120 g) sour cream, plus more for serving if desired
• 1/3 cup (about 15 g) finely chopped fresh chives, plus 2 Tbsp for finishing
• 1/8 tsp black pepper
• Pinch of salt (optional, to taste)

Optional Rich Finish

• 1 cup (100 g) shredded sharp cheddar cheese

Step-by-Step Instructions

Step 1: Mix the crepe batter and let it rest

In a large bowl, whisk together the flour and salt. Add the eggs and whisk until you have a thick paste. Slowly whisk in the milk and water until smooth, then whisk in the melted butter.

For the smoothest crepes, pour the batter through a fine-mesh strainer into a measuring pitcher or bowl (optional but helpful). Cover and rest for 30 minutes at room temperature (or refrigerate up to 24 hours).

Step 2: Cook the bacon until crisp

Heat the oven to 400°F (204°C). Line a rimmed baking sheet with foil, then set a wire rack on top if you have one (it helps the bacon crisp evenly).

Lay the bacon in a single layer and bake for 15–18 minutes, until deeply browned and crisp. Transfer to a paper towel-lined plate, then chop into small bits.

Step 3: Boil and mash the potatoes until buttery

While the bacon cooks (or while the crepe batter rests), put the cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce to a steady simmer and cook for 15–18 minutes, until the potatoes are very tender when pierced with a fork.

Drain well, return the potatoes to the pot, and let them steam-dry over low heat for 1 minute. Add the butter and mash. Pour in the warm milk gradually, mashing until creamy but still sturdy enough to hold as a filling. Season with the salt and pepper.

Step 4: Make the sour cream–chive mixture

In a small bowl, stir together the sour cream, chopped chives, black pepper, and a pinch of salt if needed. This mixture is your “loaded baked potato” tangy component, and it also keeps the filling from tasting heavy.

Step 5: Cook the crepes

Heat a 10-inch (25-cm) nonstick skillet over medium heat until the surface is about 325–350°F (163–177°C). Lightly butter the pan (about 1/4 tsp), then pour in 1/4 cup (60 ml) batter, immediately swirling to coat the bottom in a thin layer.

Cook for 45–60 seconds, until the edges look set and lightly golden. Flip and cook the second side for 20–30 seconds. Transfer to a plate. Repeat with the remaining batter, buttering the pan as needed. (Stacking is fine; crepes won’t stick much once cooled slightly.)

Step 6: Combine the filling and stuff the crepes

Fold most of the chopped bacon into the mashed potatoes (reserve a tablespoon or two for topping). For each crepe, spread about 1/2 cup mashed potatoes over one half of the crepe. Add a spoonful of the sour cream–chive mixture on top.

Fold the crepe in half, then fold again into quarters (a neat triangle). Repeat with the remaining crepes.

Step 7: Warm, melt, and finish

Heat the oven to 350°F (177°C). Place the folded crepes on a parchment-lined baking sheet. Warm for 8–10 minutes, until heated through.

If using cheddar, sprinkle about 2 Tbsp shredded cheese over each crepe during the last 2 minutes of warming so it melts without drying the crepes. Finish with extra chives and the reserved bacon bits. Serve with an extra dollop of sour cream if you like.

Pro Tips

• Keep the potatoes thick: For a filling that doesn’t ooze out, add the warm milk gradually. You want creamy, not loose.
• Make it extra “baked potato”: Warm the stuffed crepes, then add a little extra sour cream and chives right before serving so the topping stays cool and bright.
• Control browning: If your crepes brown too fast, lower the heat to medium-low; if they take more than 90 seconds per side, increase slightly.
• Use leftovers: This is excellent with leftover mashed potatoes. For 3 cups of leftover mash, skip Step 3 and re-warm with 1–2 Tbsp milk and 1 Tbsp butter.
• Cheddar timing matters: Add cheese near the end so it melts but doesn’t tighten the crepe texture.

Variations

• Smashed roasted potato filling: Roast 1 1/2 lb (680 g) small potatoes at 425°F (218°C) for 35–40 minutes, smash with butter and a splash of milk, then proceed as written for a chunkier texture.
• Vegetarian: Skip bacon and add 1/2 cup (50 g) sautéed sliced mushrooms or caramelized onions; finish with smoked cheddar for a similar savory vibe.
• Spicy: Stir 1/2 tsp hot sauce into the sour cream and add 1/4 tsp smoked paprika to the potatoes.

Storage & Make-Ahead

Make ahead: Crepe batter can be made and refrigerated for up to 24 hours. Cooked crepes can be stacked, wrapped well, and refrigerated for 2 days (or frozen for 2 months). The mashed potatoes and bacon can be made up to 2 days ahead; rewarm potatoes with a splash of milk before filling.

Store leftovers: Refrigerate assembled crepes in an airtight container for up to 3 days.

Reheat: Warm on a baking sheet at 350°F (177°C) for 10–12 minutes, or in a covered skillet over medium-low heat (about 300°F / 149°C surface) for 3–5 minutes per side.

Nutrition (per serving)

Approximate, based on 4 servings (2 stuffed crepes each), without optional cheddar: 680 calories, 32 g protein, 62 g carbohydrates, 34 g fat, 4 g fiber, 980 mg sodium.