Ingredients

  • ½ kilogram potatoes floury, peel
  • 22 ½ grams butter, unsalted
  • 135 grams onion finely chopped
  • 3 tablespoons plain flour
  • 3 tablespoons milk
  • 3 tablespoons double cream
  • 3 medium eggs
  • 3 tablespoons vegetable oil
  • 6 spring onions finely chopped
  • 165 grams crème fraîche
  • 1 ½ teaspoons lemon juice
  • 1 pinch tabasco sauce

Directions

1. Cut potatoes into large chunks. Place in pan and cover with cold, salted water. Place lid on pan and bring to a simmer. Cook until completely tender.
2. Preheat oven to 245*C/475*F/GM 9.
3. Combine spring onions, crème fraîche, lemon juice and tabasco sauce. Let rest for 1 hour before serving.
4. Sauté onions until caramelized then purée until smooth. Sieve potatoes then beat in flour. Push potatoes to side of a pan and add milk and cream. Warm up milk and cream then incorporate into potatoes. Add onions and salt and pepper to taste. Beat in eggs.
5. Heat oil in ovenproof frying pan until hot then pour in the pancake mixture. It should be about 1 cm thick. As soon as it starts to bubble and brown around the edges, put the pan into the oven and bake for 10 minutes. Alternatively, make individual pancakes and grill them to finish. Serve immediately with crème fraîche sauce.

Notes
Notes:Original recipe serves 4.
Serving Ideas:Orig. 6.Serve with salmon and herb salad all stacked up.


Categories
Potatoes
Keywords
Potatoes
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