Tuesday, May 26, 2009
Raggmunk (Swedish Potato Crepes)
Ronny tells me this is Swedish farmer's food and very popular with senior citizens, but I think that most children would like this. Next time we have house guests I think this might make a nice brunch served with crispy Jamon Serrano and Lingonberry sauce. If you can get fresh Lingonberry it will even more tantalizing. In this photo you see crispy Spanish Pancetta which we didn't slice too thinly so it's not looking too hot. I think that Jamon Serrano would definitely be a better choice so long as you're living in Spain, but crispy bacon or prosciutto would definitely work!
2 dl All Purpose Flour
1 Tsp Sea Salt
4 dl Whole Milk
600g Thinly Sliced Potatoes
1/4 Onion (finely chopped)
Step 1: Mix flour, salt and some of the milk until you have a nice batter.
Step 2: Add the rest of the milk, add the egg and then mix it well so that you have something that looks like a pancake batter (but a bit more watery).
Step 3: Peel the potatoes and shred them into the batter.
Step 4: Add the chopped onions into the batter.
Step 5: Mix it well and then put a skillet on the stove top at maximum heat (if your pan is the type that doesn't ever get too hot). If not, set the dial to medium heat.
Step 6: Melt a generous knob of butter in the skillet and then start making your crepes. When the top looks dry it's time to turn it over.
Step 7: Serve with Lingonberry sauce and fried salted pork. I recommend serving it with fried prosciutto or Jamon Serrano.