Total Time
30mins
Prep 30 mins
Cook 0 mins

Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer.

Ingredients Nutrition

Directions

  1. Grate potatoes into mixing bowl and cover with water.
  2. Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
  3. Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
  4. In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
  5. When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
  6. Sprinkle with salt, pepper, nutmeg and half the thyme.
  7. Over potato layer, spread leeks in a thin layer and sprinkle with flour.
  8. Cover that with the rest of the potato mixture and press down.
  9. Sprinkle with salt, pepper, nutmeg and remaining thyme.
  10. Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
  11. Saute for another 8-10 minutes or until very crusty.
  12. Serve with sour cream or creme fraiche and garnish with thyme sprigs.
Most Helpful

5 5

what an outstanding dish... i made it for supper as part of zwt, and ate it all. I put nutmeg in half and half without to see the difference, prefered the part with the nutmeg. Directions were sensational, first time that i have had a large potatoe pancake that didn't stick, fall etc.

5 5

Made these great 'pancakes' & served them with some chicken strips for a great meal! Especially liked the nutmeg & thyme combo, & I consider this to be a REAL KEEPER! Thanks for sharing! [Made & reviewed while in Germany on Zaar's World Tour 4]

5 5

This was excellent (except for hand grating the potatoes). The potatoes were crisp and very flavorful. I also wish to comment on the terrfic instructions. You made your recipe easy to follow & I feel I learned something new. Thank you Kate!