Vegetarian pancakes with potato filling
Description
You can use yesterday's mashed potatoes or make a fresh batch. I add sautéed onions to the potatoes to make the filling juicier. You can also mix in fresh herbs or aromatic spices into the mashed potatoes. I make thin crepes because I prefer them that way, maintaining a good balance between the filling and the batter. Serve the finished crepes with sour cream or mushroom sauce, either warm or chilled. They are perfect with tea.
Instructions
- 1
Step 1
1. Peel and wash the potatoes, cut into pieces and boil until cooked, then mash into a puree without adding oil.
- 2
Step 2
2. Peel the onion and wash it, then cut it into small pieces.
- 3
Step 3
3. Pour sunflower oil into a frying pan and heat it up. Place the chopped onion onto the hot surface of the pan.
- 4
Step 4
4. I sauté the onion until golden, then season lightly with salt and pepper.
- 5
Step 5
5. For the pancakes: I break the eggs into a bowl, add sugar and salt, 2 tablespoons of sunflower oil and milk. I add flour in portions until the mixture reaches the consistency of thick sour cream.
- 6
Step 6
6. Using a ladle, I measure the required amount of batter, pour it onto the pan, and fry thin pancakes.
- 7
Step 7
7. I mix the potatoes with the fried onions, and add salt and pepper to taste.
- 8
Step 8
8. I lay the pancake on the table, place some filling on it, and roll up the pancake.
- 9
Step 9
9. I do the same with the remaining pancakes, then serve them at the table.