recipe for years. You can play with it if you need, adding water or flour to adjust the thickness depending on your preference. I like mine to be pretty thin. I stuffed these with sliced fresh strawberries and blueberries, then topped them with powdered sugar. They are also great with maple syrup on top.
The potatoes need about 40 minutes, so I would start those first, then give yourself about 20 minutes to do the crepes.
3 Tbsps. oil (I use canola because it's the healthiest)
6-8 Yellow potatoes
1/3 large white onion
1 Granny Smith apple
3 Tbsp. white wine
Slice the potatoes thinly and set aside. Dice the onion and chop the apple into 1/2 inch chunks. Heat the oil in the pan. Once hot, add the onions. When they begin to turn clear, add the potatoes. Place a lid loosely on the pan. After about 10 minutes, add the apple and rosemary. Return lid. Wait another 5 minutes or so and add the white wine. Remove lid. When the potatoes have begun to brown and are starting to look nearly done, add the salt, pepper, and paprika. Cook a few more minutes, then serve.