Crispy Potato Pancakes with Fine Herbs: Trusted Recipe for 6

Ingredients (Serves 6)

• 600 g potatoes
• 100 g flour
• 3 eggs
• 12 cl thick fresh cream
• 2 tablespoons sunflower oil
• Chives and chervil, chopped
• Salt and ground pepper

Preparation

1. Peel the potatoes, wash them, and cook for 20 minutes in salted boiling water until tender. Drain well.
2. Transfer to a food processor with the chopped herbs, whole eggs, cream, flour, salt, and pepper. Blend into a smooth batter.
3. Heat a lightly oiled non-stick frying pan (blini-style). Add a small pile of batter, flatten with a spatula, and cook the pancake for 2-3 minutes per side until golden. Repeat with remaining batter.
4. Keep the pancakes warm.
5. Serve with scrambled eggs and smoked salmon for a perfect brunch.