Ingredients For crepes
- 250 g milk
- 100 g flour
- 15 g butter
- 2 pcs eggs
- salt
Ingredients For the filling and seasoning
- 1 Kg potatoes
- 700 g borage
- 150 g milk
- 25 g butter
- 3 pcs spring onions
- Grana Padano Dop
- cornstarch
- extra virgin olive oil
- salt
- pepper
For the recipe of pancakes with potatoes and borage, boil the potatoes, peel them, cut them into pieces and mash them. Peel the borage and blanch it in boiling salted water for 1 minute. Drain it, cool it in ice water, lightly squeeze it and blend it with 70 g of oil; set aside 3-4 tablespoons; mix the rest with the mashed potatoes and season with salt and pepper. Mix the flour with the milk, pouring it a little at a time; use a whisk to avoid lumps. Also incorporate the eggs and a pinch of salt, continuing to stir until you get a fluid and homogeneous mixture. Melt the butter and mix it with the mixture. Spread 1 ladle of mixture in a non-stick pan greased with a thin layer of butter and cook for about 1 minute and 30 seconds; turn the pancake and cook for another minute. Proceed like this until you get 8 crepes. Spread the filling on the crepes; cut them in half and roll them into cones.
FOR THE SEASONING: Clean the onions, cut them into slices and let them dry in melted butter for 3-4 minutes. Add the milk, cook again for 7-8 minutes, then add 1 teaspoon of cornstarch, stir for 2 minutes, then whisk. Put the crepes in a baking pan lined with baking paper; season with oil and grated parmesan and cook in the oven at 190 ° C for about 10 minutes. Serve the crepes with the spring onion sauce and the borage sauce kept aside.
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