Recipe - Stuffed Savoury Latkes

1 cup Flour
1 pn Salt
1 Well beaten egg
One half cup Milk
Flour
One half cup Milk (or One fourth c. nondairy
creamer with One fourth c. water)

STUFFING
6 tablespoon Salmon, mashed
1 Beaten egg
1 tablespoon Minced onion
One half teaspoon Each thyme, oregano and dill
2 tablespoon Bread crumbs

Sift 1 cup of flour and a pinch of salt into a bowl. Make a hole in centre
and add one well beaten egg and One half cup milkuse a wooden spoon to work in the
flour so that the batter in the centre is smooth. Then add One half cup milk
(or One fourth c. nondairy creamer with One fourth c. water) and beat 2 min. until
light.

Pour in slowly just enough batter to cover bottom of pan. When set and
lightly browned on one side, toss to cook on other side. Turn out on
sugared paper or towel

For stuffing, add mashed 6 tbsp, salmon, beaten egg, 1 tbsp. minced
onion, One half tsp. each of thyme, oregano and dill and 2 tbsp. bread crumbs.
Place 1 tbsp. of this savoury mixture in each pancake and roll up. Place
in oiled shallow baking dish and keep the pancakes warm until ready to
serve....

Posted to JEWISHFOOD digest V96 #80

Date: Mon, 18 Nov 1996 10:18:36 0800

From: alotzkar@direct.ca (Al)