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Les vôtes al rapèye (Shredded potato pancakes)

Les vôtes al rapèye (Shredded potato pancakes)

Serves :

2 kg of shredded potatoes (Bintje variety)
200 g flour
4 eggs
1/3 L milk
a pinch of salt
500 g salted bacon
lard or other fat

Preparation :

Cut the bacon into cubes and melt it over a moderate heat.  When melted, add a knob of fat.
Peel the potatoes and shred them.
Add the flour, eggs and milk. Mix everything smoothly. Add a little salt but not too much because the bacon is already salty.
In a skillet over high heat, add a full spoonful of hot fat with lardoons and a ladle of the mixture. Spread it all uniformly so as to obtain a rather thick pancake.  Cook each side until golden brown.
NB: This dish is prepared in advance as pancakes are much better when they are heated up at the time they are to be eaten (and without further addition of fat).