Surprise Potato Pancakes

By Hklbrries

Second place winner of the first Idaho Potato Commission contest held in the fall of 1995. It's a variation on a traditional Norwegian crepe to which the Clark's added mashed potatoes.

Ingredients

• Fillings/Toppings:
• 2 potatoes peeled and cooked
• 2 cups 2% milk
• 4 eggs
• 1/2 tsp salt
• 8 to 10 tbsp sugar
• 2 tbsp melted butter
• 1 1/2 cups flour
• 1 tsp vanilla
• Chopped fruit
• Syrup (maple or other)
• Sugar (brown or powdered)
• Cinnamon
• Whipping cream
• Peanut butter
• Ice cream

Details

Servings 4

Preparation

Step 1

Puree potatoes in food processor. Add remaining ingredients (except fillings/toppings) in order listed and blend.

Spray a nonstick pan with cooking spray and heat to medium high. Pour about 1/2 cup batter into pan and gently tip pan to distribute batter evenly into a thin pancake. Turn pancake when first side appears to be browning; cook until second side is done, remove and keep warm. Repeat with remaining batter.

Place a large spoonful of fruit, sugar, syrup or any combination of filling ingredients in the center of each pancake and roll up. If desired, sprinkle with powdered sugar and/or cinnamon before serving.