First prepare the pancake batter, it must rest for at least an hour. To do this, mix the eggs with milk, sugar and a pinch of salt, then add the flour spoon by spoon and mix again and again.
Then cook the potato soup: for this, boil the floury (important!) Potatoes in water with a little vinegar, sugar and salt until soft. Then pass Lotte through the liquor or puree with the blender. The soup has to be creamy. If the soup is too thick, add a little more water. Season to taste with vinegar and sugar and salt. Keep the soup warm on a low heat.
Heat a neutral vegetable oil with a little butter (also makes healthy vegetable oil with a butter taste) in a pan. Pour in one or two scoops of pancake batter and spread while swirling. The pancakes should be baked very thinly so that they can then be rolled easily.
Stack the finished, slightly browned pancakes on a plate and add sugar to each one. The pancakes are then lukewarm later, which is also delicious. Alternatively, you can keep the pancakes warm in the oven if you prefer.
Finally fry the onions or bacon until crispy.
Pour the potato soup into plates, sprinkle onions or bacon on top. The stack of pancakes is quartered (cut from top to bottom). The pancake plate goes in the middle. Then you roll up a quarter of a pancake with one hand and spoon the soup with the other, then bite off the pancake and so on. Very, very tasty and absolutely unusual.
Ingredients
Print Recipe
Pin Recipe