Description
Very delicate crepes with a dip of ricotta and sorrel. Especially tasty with smoked caviar of capelin.
Ingredients
-
Potatoes
5 piece
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Milk
250 ml
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Flour
250 g
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Chicken egg
3 piece
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Garlic
3 tooth
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Sugar
1 tsp
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Salt
1 tsp
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Sunflower oil
5 Tbsp
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Ricotta
250 g
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Sorrel
1 coup
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Green onions
1 coup
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Salt
-
Black pepper
-
Sunflower oil
1 Tbsp
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Caviar
100 g
Cooking
Peel the potatoes, cut into several parts. Pour water so that it barely covers the potatoes. Boil until soft.
Let slightly cool and blend it a blender along with the water in which potatoes are cooked.
Add to the mashed garlic, eggs, milk, flour, 3 tbsp sunflower oil Oleyna, salt, sugar. The batter should be thinner than for pancakes. If thick, add milk. Let the dough rest 30 minutes.
Green onions finely chop. Sorrel cut into fine ribbons.
Fry a couple of minutes the onions in sunflower oil Oleina. Add sorrel and after a minute remove from heat. Mix with ricotta, salt and pepper to taste.
Of rested dough bake small pancakes. The pan if necessary, grease with a brush dipped in sunflower oil Oleina.
Very tasty dip of ricotta combined with potapchenko caviar of capelin.
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