Wash the potatoes, put them in a pot, cover with water, salt and cook until soft. After they have cooled, peel the potatoes and grate them on a fine grater ...
Serves 4 people
|
Potatoes for boiling |
1 lb. |
|
Egg yolks |
3 |
|
Semolina |
9 oz. |
|
Coarse flour |
8 oz. |
|
Dairy butter |
2 oz. |
|
Salt |
pinch |
|
Ground poppy seed |
3.5 oz. |
|
Plum jam |
7 oz. |
|
Dairy cream 31% |
1 cup |
|
Rum |
½ cup |
|
Apple |
1 |
|
Powdered sugar |
for sprinkling |
|
Caster sugar |
2 tablespoons |
Procedure
Wash the potatoes, put them in a pot, cover with water, salt and cook until soft. After they have cooled, peel the potatoes and grate them on a fine grater. Add the egg yolks, semolina, flour, melted butter, a pinch of salt and combine into a homogeneous dough. The dough must not stick. Make balls weighing 120 g from the potato dough, then roll these out to make flat potato pancake 2 millimeters thick, and fry it without oil on a hot pan. When the potato pancakes are cooked, layer them on top of each other, spread on the plum jam and roll them up.
In a saucepan, heat the butter, add the poppy seeds, roasting them lightly, add cleaned roughly grated apple, pour over with cream and rum, add sugar and cook for 5 minutes. Then mix the sauce. Add sugar as required.
Cooking techniques
- When working with the dough, work quickly, because the dough will soften.
- Do not put egg whites into the dough.
- You may substitute the butter in the dough with pork lard.
- If children will be eating the potato pancakes, use vanilla sugar instead of rum.
- You may sprinkle chopped nuts on to the potato pancakes after spreading on the plum jam.