Fill a medium pot with water. Add potatoes and bring to a boil. Cook until potatoes are soft. Drain most of the water and mash thoroughly.

Heat olive oil in a skillet over medium heat. Add onion and saute until translucent. Add garlic and saute an additional one to two minutes. Add onion mixture to mashed potatoes. Season with salt and pepper and mix well.

In the same skillet, heat olive oil. Add onion and saute until translucent, five minutes. Add zucchini, peppers, and mushrooms. Cook until soft, about eight to ten minutes.

Add wine, potato starch, salt, pepper, and garlic. Let simmer five additional minutes. Let cool.

Heat olive oil in a saute pan over medium head. Add onions and saute until translucent.

Add water, potato starch, paprika, and salt. Let simmer over low heat until sauce thickens a bit, approximately five minutes.

In a blender or a food processor fitted with the S blade, blend eggs until smooth. Add potato starch, water, and salt. Blend a bit more until very smooth.

Heat a seven-inch or eight-inch skillet. Spray the pan with non-stick cooking spray (or a bit of oil). Spoon three tablespoons of batter into the pan and move the batter around quickly to cover the whole pan. Cook three minutes until edges are a bit crisp. With a spatula, flip over and cook on the other side for 15 seconds. Transfer to a plate. Repeat the process until all of the batter is finished.

Put one heaping tablespoon of mashed potato in the center of a crepe. Then spoon a heaping tablespoon of the sauteed vegetable mixture over the mashed potato.

Lift the sides of the crepe and gather to the center. Tie with a long thin scallion strip.

Serve with hot onion paprika sauce over (or under, as seen in photo) the crepe.