Potato Pancakes with Vegetable Filling
Potato pancakes with vegetable filling is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Potatoes
- 0.5 cup heavy cream
- 4 tbsp flour
- 4 eggs
- Salt
- black pepper (freshly ground)
- nutmeg
- clarified butter
- 100 g carrots
- 100 g celery stalks
- 100 g leeks
- 100 g cauliflower florets
- 3 tbsp butter
- 1 tsp flour
- 2 tbsp dry vermouth
- 125 ml heavy cream
- Salt
- black pepper (freshly ground)
- 1 tbsp fresh chervil (chopped)
- chervil
Instructions
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1.
Wash, cook, and peel potatoes while still hot; then press through a potato masher and immediately mix with hot cream to form a firm mixture. Let cool, then incorporate flour to make dough. Add eggs one at a time. The dough should have the consistency of pancake batter; add more cream or flour if needed, season with salt, pepper, and nutmeg, and let rest briefly.
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2.
Prepare the vegetables for the filling by cutting them into about ½‑cm cubes. Sauté in hot butter for roughly 5 minutes, then dust with flour and add cream and vermouth. Stir and reduce slightly until the sauce thickens. Season with salt and pepper, then fold in chervil.
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3.
In a non‑stick pan, cook thin pancakes in hot clarified butter one after another. Top each pancake with the vegetable mixture, fold together, and serve garnished with chervil.
