Make the potato filling:
Boil the potatoes:
Cook the potatoes until tender. Peel and mash them in a bowl.
Sauté the vegetables:
In a pan, heat the oil and sauté the chopped onion and chili pepper until soft.
Mix the ingredients:
Add the sautéed vegetables to the mashed potatoes.
Add the chopped green onions, grated cheddar cheese, salt and black pepper.
Mix well and set aside.
Make the pancakes:
Make the batter:
In a bowl, whisk together the eggs, milk, sugar, flour and vegetable oil until smooth.
Cook the pancakes:
Heat a non-stick frying pan over medium heat.
Pour a ladle of pancake batter into the pan and swirl it to coat the bottom evenly.
Cook the crepe for about 1 to 2 minutes on each side until lightly browned.
Repeat with the remaining batter to make several pancakes. Reserve.
Prepare the dough:
Prepare the shortcrust pastry:
In a bowl, beat the eggs with the salt until well combined.
Add the flour little by little, continuing to mix until the dough is smooth and thick.
Assemble and fry:
Fill the pancakes:
Take a pancake and place a portion of the potato filling along one edge.
Wrap the crepe tightly around the filling, forming a cylindrical shape.
Coat the pancakes:
Dip each filled crepe into the prepared puff pastry, then coat it with breadcrumbs or panko.
Fry the pancakes:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
ADVERTISEMENT
