| | Directions | | Combine hot potatoes and crisco; cool. Add cream and flour; mix well. Use pastry cloth to roll thin and add flour while rolling to 6 inch rounds. Bake on grill (350-400° on pancake griddle) until bubbles form (like a pancake). Turn and bake on the other side. Cool and place between two cloths to prevent them from sticking together. Spread with butter and sugar; roll up and eat. |
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| Ingredients | | - |  | 6 cups cooked potatoes, riced, packed |
| - | | 4 tablespoons crisco |
| - | | 1 cup Whipping Cream |
| - | | 2 cups flour |
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