Potato Crepes

Placki kartoflane, or potato crepes, is another tasty memory from my childhood.  There are many variations, including grater size, onions, bacon, etc.  I like mine the way my grandma made them, grated on a very fine grater, the sort I use to make bread crumbs, and without onions.  I also like mine with a sprinkle of sugar and nothing else.

You'll need some potatoes, about 2kg, an egg, about 8 tbsps of flour, a bit of salt to taste, and butter or lard to fry.

Peel, wash, and grate the potatoes.

Mix in the egg, salt, and flour.

Ladle into a pan with melted hot butter or lard, and smooth out, so they are thin.  The thinner the better.

Flip over once they are golden brown, you want them to be a bit crispy.  When done, serve right away.  I've always had mine with a sprinkle of sugar.  James ate his with maple syrup; I tried a bite, and didn't care for it.  You can also eat them with sour cream, bacon, with mushroom or meat sauce, or just on their own.

Another variation would be to use a coarser grater, and instead of frying individual crepes, put it all in a baking dish, with onions and bacon pieces, and bake, then cut into squares.