Free Recipe Potato and Caviar Crepes
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Potato and Caviar Crepes Recipe
1 c All-purpose flour
3/4 ts Salt plus
1/8 ts Salt
1 lg Egg
2 lg Egg whites
1-3/4 c Nonfat buttermilk + 1
-tablespoon
2 ts Olive oil
10 sm Red potatoes; 1/4 dice
1/8 ts Black pepper; freshly ground
1/2 c Chicken stock; defatted
8 oz Plain nonfat yogurt
3 ts American sturgeon caviar
3 ts Salmon roe
12 Sprigs chervil; fresh
Nonstick cooking spray
Potato and Caviar Crepes Preparation
1. In a medium bowl, combine flour w/1/8 teas. salt. In small bowl whisk together egg, egg whites & buttermilk. Slowly whisk egg mixture into flour until batter has consistency of heavy cream. 2. Heat oven to 200F. Meanwhile, in a large nonstick skillet, heat oil over med-hi heat. Add potatoes, remaining 3/4 teas. salt & pepper; cook, tossing occasionally, until potatoes are golden brown, about 12 minutes. Add stock; cook, tossing, until all liquid is absorbed, about 1 minute. Remove from heat; cover. 3. Meanwhile, place medium nonstick skillet over med-hi heat; lightly spray w/cooking spray. Popur 3 tablespoons batter into center of skillet; swirl pan to create crepe about 5 in diameter. Cook until speckled golden brown, 2 – 3 minutes per side. Place in oven to keep warm. Continue making crepes until all batter is used. 4. Place crepe on work surface; place a heaping tablespoon of potatoes in center. Top w/tablespoon of yogurt & 1/4 teas. of each caviar. Add sprig of chervil; roll up. Repeat process w/remaining crepes & fillings. Per crepe: 96 cal, 2 g fat, 38 mg cholesterol, 14 g carbo, 282 mg sodium, 6 g portein, 1 g dietary fiber Recipe By : MS Living 10/96 Posted to FOODWINE Digest 18 October 96 Date: Fri, 18 Oct 1996 16:37:00 -0400 From: Randell & Sherry Blair <blair@USIT.NET>
Cooking Temperature:
Recipe Serves: 12
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