Crêpes de pommes de terre allemandes (Reibekuchen) Recipe

Ready to whisk yourself away to the cozy heart of German comfort food? Crêpes de pommes de terre allemandes (Reibekuchen) are crisp potato pancakes kissed with golden edges and a soft, irresistible center. With every bite, you’ll taste centuries of tradition that have made these beloved fritters a favorite at German markets and home kitchens alike. Whether topped with applesauce or sour cream, their versatility, flavor, and snackable charm are simply unbeatable.

Ingredients You’ll Need

Crêpes de pommes de terre allemandes (Reibekuchen) come together with a small lineup of humble, everyday ingredients, each of which plays a starring role in creating that signature flavor and perfectly crisp bite. Let’s take a closer look at what transforms potatoes and onions into magic!

• Pommes de terre (1 livre): Choose starchy potatoes for the best texture; they’re the backbone of our perfectly crisp crêpes.
• Oignon (1 petit): Adds a gentle sweetness and depth to every bite—don’t skip it!
• Sel (pincée): Essential for drawing out flavor from the potatoes and balancing sweetness and savor.
• Poivre (pincée, optionnel): Gives a subtle kick if you prefer your crêpes de pommes de terre allemandes (Reibekuchen) on the savory side.
• Farine (3 cuillères à soupe): Provides structure, binding everything together for pancakes that won’t fall apart in the pan.
• Œuf (1 de taille moyenne): Brings all the ingredients together into a cohesive, scoopable batter.
• Huile pour la friture: Go for a neutral oil like canola or sunflower for the crispiest finish and no overpowering flavors.

How to Make Crêpes de pommes de terre allemandes (Reibekuchen)

Step 1: Prep Your Potatoes and Onion

First, give your potatoes and onion a good wash and peel. It’s best to use a sharp vegetable peeler for the potatoes and a small knife for the onion. This step sets the stage for the crispest crêpes!

Step 2: Grate Away

Using the coarser side of a box grater (the cheese-grater side everyone knows and loves), grate your potatoes into a large bowl. Do the same for the onion—if grating proves challenging, feel free to mince the onion as finely as possible. This will blend beautifully into the batter.

Step 3: Remove Excess Moisture

Generously squeeze a handful of your potato-onion mixture to check for excess water. If the mixture is releasing liquid, gently drain some of it away. This little trick will keep your crêpes de pommes de terre allemandes (Reibekuchen) delightfully crisp, never soggy.

Step 4: Mix It All Together

Now for the fun part: sprinkle in a pinch of salt, a dash of pepper if your taste buds call for savory pancakes, followed by flour and the egg. Dive in with clean hands or a sturdy spoon and mix until everything is beautifully combined. The batter should feel sticky and hold together well.

Step 5: Fry the Crêpes de pommes de terre allemandes (Reibekuchen)

Heat two generous spoonfuls of oil in a non-stick skillet over medium heat. Scoop two heaping tablespoons of batter per pancake into the pan, flattening each slightly so they’re not too thick. You’ll likely fit two to four at a time—don’t crowd them! Let them sizzle until golden brown, about 3 to 4 minutes per side.

Step 6: Drain and Keep Warm

Transfer each finished crêpe onto paper towels or a clean cloth to absorb excess oil. To keep them piping hot and irresistibly crisp, pop them in the oven set to a low temperature while you finish frying the rest of the batter. Add more oil to the pan as needed between batches for consistent results.

Step 7: Serve Fresh and Hot

Crêpes de pommes de terre allemandes (Reibekuchen) are best devoured straight from the pan. For the classic experience, serve them immediately with tangy applesauce for a hint of sweetness, or dollop with sour cream, Greek yogurt, or even creamy fromage blanc for a savory twist.

How to Serve Crêpes de pommes de terre allemandes (Reibekuchen)

Garnishes

Add an extra layer of flavor and flair by sprinkling your crêpes with chopped fresh chives, parsley, or green onions. Each garnish lends a pop of color and a subtle herbal bite—perfect for elevating the look and the taste of your platter.

Side Dishes

Traditionally, a bowl of homemade applesauce is the go-to sidekick for your Crêpes de pommes de terre allemandes (Reibekuchen), enhancing their crispy edges with a sweet note. For a comforting savory spread, try serving them alongside cured meats, creamy cheese, or a simple green salad tossed in a zesty vinaigrette.

Creative Ways to Present

For a fun, crowd-pleasing twist, stack your crêpes in a neat tower and serve with a “choose your own” spread of toppings. Fold them taco-style around smoked salmon and dill, or top with roasted vegetables for a hearty lunch. These crêpes are a blank canvas, so don’t be afraid to experiment!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Crêpes de pommes de terre allemandes (Reibekuchen) cool completely on a wire rack before transferring them to an airtight container. Stored this way in the refrigerator, they’ll stay fresh and flavorful for up to 3 days.

Freezing

Crêpes de pommes de terre allemandes (Reibekuchen) also freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag with sheets of parchment in between. They’ll keep for up to 2 months—ready for impromptu cravings.

Reheating

For the best texture, reheat your crêpes in a lightly oiled skillet over medium heat. A few minutes on each side is all it takes to revive that irresistible crispiness. Alternatively, bake them on a wire rack in the oven at 350°F (175°C) until hot throughout.

FAQs

Can I use a food processor instead of a grater?

Absolutely! A food processor with a shredding attachment speeds things up nicely and gives you the same great texture for your Crêpes de pommes de terre allemandes (Reibekuchen).

Which potatoes yield the crispiest crêpes?

Starchy potatoes, such as Russets, are your best friends here. Their low moisture and high starch content help ensure that your crêpes de pommes de terre allemandes (Reibekuchen) fry up extra crisp without falling apart.

Can I make these gluten-free?

Yes, you can! Swap the all-purpose flour with potato starch or a 1:1 gluten-free flour blend for crêpes de pommes de terre allemandes (Reibekuchen) that everyone can enjoy.

Is it possible to bake instead of fry?

While traditional crêpes are fried for maximum crispness, you can bake them on a parchment-lined sheet at 400°F (200°C) until golden. Brush with oil for best results, though the flavor and texture will differ slightly.

What other toppings pair well with these crêpes?

Feel free to get creative! Smoked salmon, crème fraîche and herbs, sautéed mushrooms, or even a poached egg make for delicious variations beyond the classic applesauce and sour cream.

Final Thoughts

Whip up a batch of Crêpes de pommes de terre allemandes (Reibekuchen), and you’ll see why they’re a timeless favorite in Germany and beyond. There’s joy in every bite—crispy, golden, and endlessly adaptable. Gather your ingredients and a few hungry friends, and let this delicious tradition bring warmth to your table!

Print