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POTATO CREPE BATTER
POTATO CREPE BATTER
Didn't know what category to put these in. They are crepes but not the normal batter. These are best served with a vegetable filling and served as a side with a meat
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PrintINGREDIENTS
- Lend a German flavor to your filling.
- 3 eggs
- 3/4 cup milk
- 1/2 cup mashed potatoes
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. nutmeg
- 6 tbsp. flour
- 3 tbsp. melted butter
DIRECTIONS
Mixer or whisk method:
In medium bowl, beat eggs; then add milk and beat on low speed until blended. Add potatoes, salt, pepper, and nutmeg. Add flour gradually while beating on low speed; beat until smooth. Pour in melted butter and beat until mixed.
Blender method:
Combine ingredients (except butter) in blender jar; blend about 30 seconds. Scrape down sides of jar with rubber spatula and blend another 10 seconds or until smooth. Add butter and blend until butter is mixed.
Both methods:
Let stand at least 1 hour. Cook on upside-down crêpe griddle or in traditional pan. Stir batter occasionally when cooking.
Marlene
RECIPE BACKSTORY
Didn't know what category to put these in. They are crepes but not the normal batter. These are best served with a vegetable filling and served as a side with a meat
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