for 8 pieces

Dough

150 g	white flour
½ tsp	salt
a little	pepper
¼ cube	yeast (approx. 10 g), crumbled
80 g	butter, soft
1 dl	milk
2	eggs, beaten
150 g	waxy potatoes, finely grated
½ bunch	chives, finely chopped

Pancakes

a little

clarified butter

Dip

200 g	crème fraîche
¼ tsp	salt
a little	pepper

Herb salad

1 bunch	parsley, leaves torn off
½ bunch	dill, leaves torn off
1 tbsp	olive oil
1	organic lemon, use a little grated zest and 1 tbsp of juice
1 pinch	salt

How it's done

Dough

Mix the flour, salt, pepper and yeast in a bowl. Add the butter, milk and eggs, mix, knead into a thick dough using the dough hook attachment on a hand mixer for approx. 5 mins. Thoroughly squeeze out the potatoes, add to the dough along with the chives, mix in well. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Pancakes

Heat a little clarified butter in a non-stick frying pan. Add the dough in batches (approx. 1½ tbsp each) to the pan, cook for approx. 3 mins. on each side. Repeat these steps with the remainder of the dough.

Dip

Season the crème fraîche, set aside.

Herb salad

Gently mix the parsley and all the other ingredients in a bowl just before serving, serve with the pancakes and the dip.

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