Potato Pancakes with Butterfish and Eggs

Directions

1. 1

   Step 1

   

   Take the milk and eggs out of the refrigerator in advance to bring them to room temperature. Sift the flour. Wash the vegetables and herbs and pat them dry with paper towels. Peel the potatoes, carrots, and onion. Prepare a crepe pan and a regular frying 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 texture should resemble heavy cream.

4. 4

   Step 4

   

   Finely chop the dill, coarsely grate the potatoes, and squeeze out excess moisture. Add the herbs and potatoes 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 over the pan in a circular motion. Cook the pancake for 1 minute on each side. Repeat until all the batter is used.

   TipOccasionally brush the pan with oil to prevent the pancakes from burning.

6. 6

   Step 6

   

   Dice the carrots and onion into small cubes. Heat 1 tbsp. of vegetable oil in a frying pan over medium heat. Add the onion and sauté until soft. Add the carrots 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.