Crêpes Râpées (Acadian Potato Pancakes)
A simple Acadian comfort food: crispy potato pancakes blended with shallot, garlic, summer savory, and a touch of white wine vinegar. Humble, savory, and endlessly adaptable — a dish that tastes like home.
When I was growing up, my dad used to make these for dinner almost every week. A big batch of hot, crispy crêpes râpées — golden on the edges, tender in the middle, with that smell of sizzling potato filling the kitchen. It’s one of those meals that never needed a reason — quick, cheap, and pure comfort.
There’s a family story that still makes me laugh. When I was a kid, I didn’t know what these were called. One night at Mémère Leblanc’s, I asked for “rapée plate” — flat rapée. She took it literally and made me a super thin rapée (the kind with pork, dense and heavy), which wasn’t what I wanted at all. We eventually figured out I meant crêpes râpées, and from then on, the name “rapée plate” stuck as a family joke.
Traditionally, this dish is as simple as it gets: grated potato, flour, salt, and oil. But over time, I started tweaking it — adding shallot, garlic, summer savory, and a splash of white wine vinegar to lift the flavor. It still tastes rustic and familiar, but those aromatics bring it to life.
Most people eat these plain, straight from the pan, sprinkled with a bit of salt. Some go the sweet route — molasses, brown sugar, or applesauce. Swap summer savory for scallions and they pair beautifully with soy sauce or ponzu for a little Acadian-meets-Asian twist. But for me, they’ll always be best as they are — hot, crisp, and a little greasy, the way my dad made them.
Recipe
Ingredients
Instructions
- 1Quickly peel and chop the aromatics and potatoes. No need to peel the potatoes.
- 2Add everything in a blender. Pulse until the mixture becomes a pulp and there are no big chunks left. If it's smooth as a smoothie, you've gone too far. I use pulse to make sure I don't over blend.
- 3Heat a non-stick frying pan to medium high heat. Coat the bottom with a neutral tasting oil (like grapeseed or canola). Let the oil get hot.
- 4Ladle in two pancakes at a time. Don't overcrowd the pan. When the edges get a nice golden brown (I like it on the darker side), flip it over. About 3-4 minutes per side.
- 5Sprinkle coarse sea salt over the cooked pancakes. Serve immediately to stay crisp.
Notes & Substitutions
Don’t over-blend the potatoes
Pulse just until there are no big chunks left — if it looks like a smoothie, you’ve gone too far. You want texture for crisp edges and a soft middle.
Hot oil = crispy edges
Make sure your pan and oil are hot before ladling the batter. If the oil isn’t shimmering, the pancakes will soak it up and turn soggy.
Season with summer savory — or swap it out
Summer savory gives these their signature Acadian flavor. If you don’t have it, thyme works well. For a twist, try scallions instead and dip in soy sauce or ponzu.
Use the sniff of vinegar for balance
The small splash of white wine vinegar brightens the batter and helps the potatoes hold color. It’s a quiet ingredient that makes a big difference.
Choose your potato wisely
Yellow or russet potatoes give the crispiest results. Fresh garden or red potatoes can be used too — just add a touch more flour if the batter feels wet.
Serve them fast
These are best right out of the pan, sprinkled with sea salt. You can also dust them with brown sugar or drizzle with molasses for a sweet take — a true Acadian habit.
Great on their own — or as a side
They’re perfect as a quick lunch or snack, but they also pair beautifully with fricot, eggs, or any hearty stew.
About the Author
Daniel Hebert
I'm a husband, father, and tech entrepreneur. Founder of SalesMVP Lab and yourLumira. If I'm not spending time with my wife and two daughters, you can find me in the kitchen cooking up Maritimes and Acadian heritage recipes, posting food photos on instagram, baking sourdough loaves, or tending to my vegetable garden.
