|
|
| |
| Caviar Recipe |
Potato Crepes with Creme Freiche and Caviar
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
Grated nutmeg, a pinch
Vegetable oil, as needed
1/2 cup creme freiche
1-ounce jar caviar, any kind
Dill sprigs, as needed
10 slices smoked salmon (optional)
Method:
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.
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. Serve crepes warm with a small dollop of creme freiche and caviar, a small
dill sprig and a smoked salmon slice, if desired.
Chef's note: For dill crepes, chop 2 tablespoons of dill and add to
heavy cream, which has been lightly heated. Cool before preparing crepe
batter. Makes 30 crepes.
To post your recipes, contact us by caviarrecipe@ezcaviar.com.
Next Page
|
|
| |
|
|
|
|
|
|
