Pancakes with fennel, potato and spices

Preparation Time
Waiting Time
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We put the leeks, the potatoes and the onion in a large saucepan with 200 ml. water and steam them over low heat. When they draw their liquids, we add the olive oil and we cook in medium heat until they “smell”. We remove them from the fire and we let them cool. Then, in a large bowl, we break the eggs, we add the herbs and we add the leek mixture. We add salt and pepper and we stir. We put the flour, while stirring until the ingredients are joined together. In a pan, we let the olive oil warm and when it reaches the temperature with the help of a spoon, we spread the pancakes. We bake for 5 minutes on both sides. We remove them and we drain them on absorbent paper. We serve.

Chef: Giorgos Makris


  • 300 gr fennels, washed and chopped in thin slices
  • 100 gr potatoes chopped in the thick grater
  • 40 gr fresh chopped onion
  • 40 gr Extra Virgin Olive Oil ABEA
  • 2 eggs
  • 20 gr chopped parsley
  • 20 gr chopped speamint
  • 10 gr chopped dill
  • 110 gr Frying Flour MILLS OF CRETE
  • salt and pepper
  • Olive oil for the frying


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