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Prepare the dough:
Prepare the shortcrust pastry:
In a bowl, beat the eggs with the salt until well combined.
Add the flour little by little, continuing to mix until the dough is smooth and thick.
Assemble and fry:
Fill the pancakes:
Take a pancake and place a portion of the potato filling along one edge.
Wrap the crepe tightly around the filling, forming a cylindrical shape.
Coat the pancakes:
Dip each filled crepe into the prepared puff pastry, then coat it with breadcrumbs or panko.
Fry the pancakes:
Heat the vegetable oil in a frying pan.
Fry the filled pancakes until golden and crispy on all sides.
Remove from the oil and drain on absorbent paper to eliminate excess oil.
Serving:
Enjoy:
Serve the hot stuffed potato pancakes as a delicious and unique snack or appetizer.
Enjoy your crispy stuffed potato pancakes!
Serving Tips:
Serve with sour cream or yogurt for dipping.
Serve with a fresh salad for a complete meal.
Garnish with chopped herbs like parsley or chives for added flavor.
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