Crepes with young potatoes and dill
Young potatoes and aromatic fresh dill - a perfect combination wrapped in a delicate crepe. It is a delicious idea for a summer meal in which you can use leftover potatoes from dinner.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 250 g water
- 1 g ground black pepper
- 200 g Onion, raw
- 9 g salt
- 180 g chicken eggs, whole
- 230 g Wheat flour, type 500
- 600 g Potato, boiled
- 250 g Milk, 2.0% fat
- 120 g Oil, rapeseed
- 20 g Dill
- 100 g clarified butter
Method of cooking:
- Add 20 grams of fresh dill without stems to the bowl. Chop for 5 seconds at a speed of 10 rotations. Transfer the contents to a bowl using the spatula and set aside. Add 200 grams of peeled onion cut into smaller pieces to the bowl. Chop for 10 seconds at a speed of 10 rotations. Add 80 grams of rapeseed oil. Fry for 15 minutes at 100°C at a speed of 3 reverse rotations.
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