POMME DE TERRE DARPHIN: A FRENCH TWIST ON PANCAKES

Popular potato pancakes are also a delicacy in France. However, they are prepared slightly differently. The base for pomme de terre darphin consists of grated potatoes, but they are grated using a larger grater. French pancakes resemble Spanish tortillas in appearance. You can serve them immediately after taking them off the pan, but it's worth putting the thicker ones in the oven for a while.

A dish prepared by chef Michel Moran inspired the recipe for French potato pancakes. It tastes great in the oven version – this pancake is a bit less moist and much crunchier. Before baking, you can sprinkle it with mozzarella or a more savoury parmesan. It tastes good with both sour cream and creamy mushroom sauce.

Flipping pancakes on the pan using Michel Moran’s method

French pancakes are much thicker. Pomme de terre darphin are as thick as about 2.5 centimetres. At the same time, such a pancake is very delicate, which unfortunately increases the risk of breaking apart during frying.

To prevent this, it's worth using a large and flat plate. Cover the pan with it and quickly turn it upside down. This way, the turned pancake will land on the plate. Now you just need to slide it back onto the pan.

Recipe for pomme de terre darphin

Before you start preparing the pancakes, soak the dried mushrooms. Cover them with warm water and leave for 2 hours. Use the soaking water to prepare the sauce.

Ingredients:

• 600 grams of potatoes,
• 30 grams of dried mushrooms, preferably porcini,
• a tablespoon of butter,
• oil for frying,
• half a teaspoon of nutmeg,
• a pinch of salt and pepper.

Instructions:

1. Put the soaked mushrooms in a pan with heated oil. Sauté for about 4 minutes, then set aside to cool.
2. Grate the potatoes on a medium grater. Squeeze out the excess water. Season with salt, pepper, and nutmeg.
3. Transfer the cooled mushrooms to the grated potatoes and mix.
4. Spread the mixture on a pan with heated oil and a tablespoon of butter. Fry until the pancake starts to brown on the bottom.
5. Flip to the other side and fry until equally golden.
6. Carefully remove from the pan, place on a baking sheet lined with parchment paper, and put in an oven preheated to 170 degrees Celsius for 4 minutes.

Read also:

Kumpir craze: How turkey's street potato stole the spotlight

Read also:

Potato pancakes reimagined: A quicker, protein-packed twist

Fish nuggets: A healthier twist on a childhood classic

The secret to perfect potato pancakes: It's all in the fat

2025-01-09T18:30:12Z