Potato Pancakes with Herb Curd

Summary

Ingredients

For the dough:

• 6 potato (s) (variety your choice)
• 100 g bacon
• 2 egg (s)
• Flour for binding
• some nutmeg, grated
• salt and pepper
• possibly milk if required

Also: for the herb pot

• 1 packet quark (curd cheese, 500 g)
• 0.5 ½ cup crème fraîche (approx. 100 - 125 g)
• Herbs choice, chopped
• salt and pepper
• Cayenne pepper
• Oil for frying

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Instructions

1. For the dough, peel the potatoes and grate them raw with a fine slicer. Do not throw away the juice, but process it with it. Put the mashed potatoes with the juice in a large bowl. Dice the bacon and add it. Stir in two whole eggs, add spices. Then bind with flour so that a thin dough is formed. Depending on the type of potato, you need more or less flour. Let the dough stand and in the meantime prepare the herb pot.
2. For the herb curd, mix the curd with the crème fraîche. Depending on the desired consistency, add a few drops of milk if necessary. Then add the herbs, salt and pepper.
3. Now check the dough again to see if you need to add flour.
4. Then put some batter in a hot pan with a little oil and smooth it out with a kitchen spatula. Spread the pancakes as thin as possible. Turn after a few minutes.
5. Spread the pancakes on the plate with herb curd and roll up.