- 4-6 ServingsServings
- 2 cups 2% milk
- 4 Eggs
- 1/2 teaspoon salt
- 8-10 tablespoons Sugar
- 2 tablespoons melted butter
- Seasonal fruits (cut up)
- 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
- Peanut butter
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