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1
To make the batter, mix the flours and salt in a large bowl.
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2
In a separate bowl, whisk together the eggs, olive oil, and 1 1/2 cups water.
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3
Add the egg mixture to the flour mixture and whisk until the batter just comes together.
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4
Cover the batter and let it rest in the refrigerator for 2 hours.
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5
Preheat the oven to 425F.
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6
Heat a lightly oiled skillet over medium heat.
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7
When the pan is hot, drop 1/4 cup of the batter into the skillet, immediately tilting and rotating the pan to spread the batter evenly.
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8
Cook the crepe for roughly 1 minute, until it is set on the bottom, then gently loosen the edges with a heatproof spatula nd flip.
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9
Cook on the second side for 30 seconds, or until firm.
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10
Slide the crepe onto a plate and repeat with the remaining batter.
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11
Line a baking sheet with parchment paper.
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12
Place a crepe flat on a cutting board and place 1/3 cup of the mashed potatoes on one half of the crepe.
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13
Scatter 2 tablespoons of the cheese over the potatoes, followed by a pinch of salt, and fold the crepe over the filling.
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14
Place the filled crepe on the baking sheet.
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15
Repeat with the remaining crepes.
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16
Lightly brush the crepes with a little olive oil and bake for 8 to 10 minutes, or until the tops are golden and the cheese is melted.
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17
Serve hot with the sauce poured on top.
