Super Simple Potato Crepe \\ Galette de pommes de terre

This recipe is actually my mom’s. It has become a staple in our house because we just love how it looks but also how simply delicious it is. Nothing fancy here, except for the incredible visual effect this potato crepe has. Harness your inner artist, and let’s arrange potatoes!


Here is what you need:

  • 6 potatoes (all roughly the same size)
  • 1 tbs of oil
  • salt and pepper to taste

Here is what you do:

  1. Wash and peel your potatoes.
  2. Carefully cut them into thin slices using a mandolin.
  3. Pour the oil into a pan and spread it around evenly. Place the potato slices one by one in a spiral pattern. Once your pan is covered with a first layer of potatoes, sprinkle on some salt and pepper and add another layer. Continue to do this until all your potatoes are in the pan.
  4. Cook covered on low heat until the bottom is golden. Flip the crepe over using a plate to transfer back to the pan and avoid a sad accident. Let cook the other side until it is golden as well. Serve hot!


This is really simple to do, but takes a little time to cook. However, it is so worth it when you get to see this amazing spiral pattern. And it’s delicious too! Let me know if you try this out.

Cette jolie galette est une des recettes classiques de ma mère. Nous aimons tous le côté joli et spiralé de cette simple galette de pommes de terre. Son goût simple et réconfortant est également un secret de son succès!


Pour cette jolie galette the patate, vous aurez besoin de :

  •  6 pommes de terre, toute de la même grosseur
  • 1 c. à soupe d’huile
  • sel et poivre au goût
  1. Lavez et épluchez les pommes de terre.
  2. Coupez les en fines tranches en utilisant une mandoline en faisant bien attention à vos doigts!
  3. Étalez l’huile sur une poêle de façon uniforme. Placez une première couche de tranches de pomme de terre en spirale. Saupoudrez de sel et de poivre et ajoutez une seconde spirale. Répétez jusqu’à ce que toutes les patates soient bien placées.
  4. Faites cuire la galette à feu doux avec un couvercle jusqu’à ce que le bas soit doré. Retournez à l’aide d’une assiette et faites dorer le second côté. Servez chaud et savourez!

Simple sweet potato gnocchi and lazy rosé sauce

Yesterday I realized that we had some beautiful potatoes that were starting to sprout in your pantry. It was time I took action and transform these beauties in something good! I wanted to try out something new, and so I went for gnocchi. I don’t have any experience in eating or making gnocchi but, after watching a few videos online, I eyeballed a recipe and it worked really well! My boyfriend said they were really good and very ‘gnocchi’ like. Success!


Be warned, this recipe takes a while to prepare as you have to cook everything twice. However, the result is a filling, soft, chewy and satisfying meal. We devoured these little beauties at night after we went for a run, and they were perfect! I recommend preparing a light sauce as they can become quite heavy. My lazy rosé sauce was really good and fast to prepare.

Here is what you need:

  • 400g potatoes: 200g sweet potatoes and 200g white potatoes
  • 100g corn starch
  • 100g rice flour
  • 1 tsp salt
  • only if needed: 2 tbs almond milk.
  • extra flour to work with

Here is what you do:

  1. Cook the potatoes in boiling water. You can cook them whole with their skins, or peel and cut them first. Drain well.
  2. Mash the potatoes with a fork, add the salt and the flour little by little. Mix with your hands until you have a nice supple dough. If your dough is not coming together because it is too crumbly,  you can add a few tablespoons of almond milk little by little. This can help if your potatoes are not starchy enough.
  3. Divide in small dough balls, and form long tubes of about 1cm of diameter by rolling your dough with your fingers on your counter. Don’t forget to sprinkle your work surface with some flour to avoid sticking.
  4. Cut in bite sized pieces. Press each gnocchi on a fork to add the typical gnocchi pattern. This is optional, but it’s fun and will help your gnocchi cook faster.
  5. Boil some water and add a few gnocchi at a time. Let cook until they come to the surface of the water. It is important to keep the water boiling.
  6. Eat with pesto, tomato sauce or with your favourite pasta topping. I served mine with some oyster mushrooms and a rosé sauce.


For the lazy rosé sauce: in a sauce pan, combine 1 cup of almond milk with 2 tbs ketchup or tomato paste, 2 tbs almond powder and season to your taste. Bring to a boil and mix until it thickens. That’s it!

The contrast between the soft gnocchi and the crunchy mushrooms was really nice. The sauce brought a nice savoriness to everything and combined all the flavours. Definitively a recipe to try out when you have time and feel like having a special pasta dish. Let me know if you give this a try!

Veggie Love: Purple Sweet Potato

These purple sweet potatoes are amazing! I am completely in love with them and have been eating them everyday since last week, and I can’t get enough of them!


I like boiling them with their skin until they are just tender. After that, I keep them in a sealed container in the fridge and use them as part of almost every meal. They are so tender, sweet and look at that color! It is so much fun!


They also make really good snacks: because the skin is still on, they don’t crumble and are easy to eat. These little purple treasures are amazingly smooth and keep me filled up for a long time. Easily found in Asian grocery stores, they are a little bit more expensive than regular potatoes, but it is so worth it for the flavour, texture and colour of this potato is exceptional. A quick search around the internet will also let you know that these have amazing nutritional properties. But really, look at this colour!


I just can’t believe how gorgeous they are! Let me know if you tried them out and if you like them!