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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