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Directions:
Make the potato filling:
Boil the potatoes:
Cook the potatoes until tender. Peel and mash them in a bowl.
Sauté the vegetables:
In a pan, heat the oil and sauté the chopped onion and chili pepper until soft.
Mix the ingredients:
Add the sautéed vegetables to the mashed potatoes.
Add the chopped green onions, grated cheddar cheese, salt and black pepper.
Mix well and set aside.
Make the pancakes:
Make the batter:
In a bowl, whisk together the eggs, milk, sugar, flour and vegetable oil until smooth.
Cook the pancakes:
Heat a non-stick frying pan over medium heat.
Pour a ladle of pancake batter into the pan and swirl it to coat the bottom evenly.
Cook the crepe for about 1 to 2 minutes on each side until lightly browned.
Repeat with the remaining batter to make several pancakes. Reserve.
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