Potato Pancakes with Butterfish and Eggs

Directions

1. 1

   Step 1

   

   Take the milk and eggs out of the refrigerator in advance so they reach room temperature. Sift the flour. Wash the vegetables and herbs and pat them dry with paper towels. Peel the potatoes, carrot, and onion. Prepare a crepe pan and a regular pan with a diameter of 22–24 cm, a saucepan, and a grater.

2. 2

   Step 2

   

   Place 3 eggs in a saucepan and cover with cold water. Bring to a boil over medium heat and cook for 10 minutes. Transfer the eggs to cold water, cool, and peel.

3. 3

   Step 3

   

   Crack 2 eggs into a bowl, add salt, and mix until smooth. Pour in half of the milk and mix again. Add the flour and knead a smooth batter without lumps. Adjust the batter to the desired consistency with the remaining milk. The mixture should resemble heavy cream in texture.

4. 4

   Step 4

   

   Finely chop the dill, coarsely grate the potato, and squeeze out excess moisture. Add the herbs and potato to the batter and mix. Let the mixture rest for 10 minutes at room temperature.

5. 5

   Step 5

   

   Heat the crepe pan over medium heat and brush with vegetable oil. Pour a ladle of batter and spread it in a circular motion over the pan. Fry the pancake for 1 minute on each side. Repeat until all the batter is used.

   TipBrush the pan with oil from time to time to prevent the pancakes from burning.

6. 6

   Step 6

   

   Dice the carrot and onion into small cubes. Heat 1 tbsp of vegetable oil in a pan over medium heat. Add the onion and sauté until soft. Add the carrot and cook for another 5 minutes.

7. 7

   Step 7

   

   Finely chop the butterfish, boiled eggs, and green onion. Transfer the ingredients to a bowl, add the sautéed vegetables, and mix everything. Place a pancake on a plate or cutting board. Put 1–2 tbsp of filling on one edge, fold the sides towards the center, and roll the pancake into a tube.

8. 8

   Step 8

   

   Serve the pancakes warm, accompanied by sour cream or any other sauce.