John Myers
Pancakes and Crepe: Potato Pancakes
The perfect pancakes and crepe: potato pancakes recipe with a picture and simple step-by-step instructions.
- 3 kg Potatoes
- 1 Pc. Big onion
- 2 Pc. Free range eggs
- 2 tbsp Flour
- 1 Pc. Apple Breaburn large or 2 small ones
- 1 tbsp Cream of horseradish
- Sea salt fine
- Pepper
- Freshly grated nutmeg
- Rapeseed oil
- First, peel, wash and drain the potatoes. Peel and halve the onion. Wash the apple and cut in half to remove the core.
- Finely grate the potatoes, apples and onions, best with the food processor, whoever has, otherwise as usual and everyone has.
- Add the eggs, nutmeg, flour, creamed horseradish, salt and pepper, stir everything well, season briefly, season if necessary.
- Heat some rapeseed oil in the pan, add 1 – 2 tablespoons of potato pancake mixture to the pan, shape it evenly into a round pancake with a spoon and bake until golden brown to light brown.
- Applesauce and salmon can be served as side dishes, unfortunately I forgot to close pictures of them.
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