Potato Pancakes from the Berry Region - Pannequets berrichonsTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:116.8 kcal
Proteins:5.2 g
Fats:3.9 g
Carbohydrate:15.2 g
Fibers:1.1 g
Sugar:1.8 g
Cholesterol:86.9 mg
Sodium:42.7 mg
Calcium:49.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
potatoes
200
g
flour
600
ml
milk
8
eggs
salt
pepper
nutmeg
METHOD
- Peel the potatoes; cook in salted water (start by placing the potatoes in cold water). Press the cooked potatoes through a sieve or ricer and add hot milk to make a fairly light purée. Season and whip with a whisk; cool.
- Add the flour, then incorporate the eggs one at a time, blending with a spatula without overworking. Add the cream. Let rest 1 hour.
- Heat some clarified butter in a skillet. When it is hot, drop in a small spoonful of the mixture (you could use a metal ring mold for a more regular shape). Use a spatula to turn the pancake, cook the other side, and keep hot.
..........
An original recipe from François Bernard of the Restaurant Jacques Coeur in Bourges
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
