• 2 cups 2% milk
• 4 Eggs
• 1/2 teaspoon salt
• 8-10 tablespoons Sugar
• 2 tablespoons melted butter
• Seasonal fruits (cut up)
• Sugar
• 1 1/2 cups Flour
• 1 teaspoon vanilla
• cooking spray
• Suggested Fillings/Toppings:
• Maple syrup or any syrup
• Brown sugar or powdered sugar
• Whipping Cream
• Cinnamon
• Peanut butter

Preparation

1 Puree potatoes in a food processor, add remaining ingredients in order as listed.
2 Spray a nonstick or Teflon pan with cooking spray.
3 Heat pan to medium-high. Pour approximately 1/2 cup of batter in the pan and gently tip the pan to distribute the batter evenly into a thin pancake.
4 Turn pancake over when first side appears to be browning. Repeat until all batter is used.
5 Lay each pancake flat and place a large spoonful of fruit, sugar, syrup or any combination of filling ingredients into the center of the pancake.
6 Roll the pancake around the filling.
7 If desired, sprinkle with powdered sugar and/or cinnamon prior to serving.

Source: Idaho Potato Commission