Ingredients For 4 persons:
- 2 eggs
- 40 g of flour
- 600 g of potatoes
- 15 cl of milk
- 10 cl of single cream
- ground garlic
- salt and peppers
- parsley
- nutmeg
Preparation :
Clean potatoes, peel its then cut its roughly pieces. Cook its in the pressure cooker in 4 cms of hanging salt water 8 in 10 minutes.
Drain and cross its in the mixer so as to obtain a smooth purée. Break eggs in a bowl and mix its as to make omelet.
Pour the purée in a salad bowl, make a well for the center and pour eggs with the flour, the milk, the single cream, the garlic and the parsley there.
Mix energetically so as to obtain a very homogeneous purée and rectify the seasoning by adding salt and pepper.
Pour a soup spoon of oil in a big frying pan and let warm a few moments before cooking pancakes. Pour into the frying pan the value of a big soup spoon of purée for every pancake.
Return when they just begin to brown, a face, then the second. Once both well cooked faces, to leave pancakes still little on the fire to brown its uniformly.
To finish... Potato pancakes have to eat warm. So, place them according to the cooking in a plate put on a pan of boiling water.
