Summary

Ingredients

For the dough:

• 200 ml milk
• 1 egg (s)
• 100 g flour
• 20 g butter, liquid
• salt

For the puree:

• 400 g potato (s), floury, peeled and weihed
• 100 ml cream
• 20 g butter
• salt
• Nutmeg, freshly grated
• some leek, blanched and cut into strips
• Butter, to be drizzled on

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Instructions

1. Process all ingredients from milk to salt with the mixer to a smooth dough, leave to swell for 15 minutes and bake in a small pan (20 cm diameter) with butter in portions to make thin pancakes. The ingredients should all be at room temperature, otherwise the dough will not be homogeneous.
2. Cook the potatoes in salted water, drain and mix with the other ingredients to make a puree.
3. Put some of the puree in the middle of the pancakes, fold the sides and then fold into a packet and tie with the leek strip.
4. Put in a greased dish and drizzle with melted butter. Then bake at 160 ° for about 15 minutes.
5. The packages can be completely prepared and then only have to be baked. Then the baking time should be extended so that they get completely hot. If necessary, cover with aluminum foil.
6. This side dish goes very well with pan-fried foods.