• 827bfc59ee2efa296e5cd910672367e7

Potato Crepe

Crepe

Prep
Cook
Serves 4people
Ingredients
1 1/2
cups pureed cooked potatoes
1/4
cup flour
2
eggs
3
egg whites
1/4
cup heavy cream, or as needed
salt, to taste
ground white pepper to taste
1
pinch grated nutmeg,
vegetable oil, as needed
1/2
cup crème fraiche
1
oz jar caviar, any kind
dill sprigs, as needed
10
slices smoked salmon, optional
Directions
1.
For dill crepes, chop 2 tablespoons of dill and add to heavy cream, which has been lightly heated. Cool before preparing crepe batter.
2.
Combine potatoes and flour with a mixer. Add eggs one at a time, then egg whites. Adjust consistency with cream to that of a pancake batter. Season with salt, pepper, and nutmeg.
3.
Coat a nonstick griddle or saute pan lightly with oil. Pour batter (as for pancakes) into silver-dollar-sized portions. Cook until golden brown; turn and finish on the other side, about 2 minutes total cooking time.
4.
Serve crepes warm with a small dollop of creme fraiche and caviar, a small dill sprig, and a smoked salmon slice, if desired.

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