Potato and caviar crepes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¾ | teaspoon | Salt plus |
| ⅛ | teaspoon | Salt |
| 1 | large | Egg |
| 2 | larges | Egg whites |
| 1¾ | cup | Nonfat buttermilk + 1 tablespoon |
| 2 | teaspoons | Olive oil |
| 10 | smalls | Red potatoes; 1/4\" dice |
| ⅛ | teaspoon | Black pepper; freshly ground |
| ½ | cup | Chicken stock; defatted |
| 8 | ounces | Plain nonfat yogurt |
| 3 | teaspoons | American sturgeon caviar |
| 3 | teaspoons | Salmon roe |
| 12 | Sprigs chervil; fresh | |
| Nonstick cooking spray | ||
Directions
1. In a medium bowl, combine flour w/⅛ 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 ¾ 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 & ¼ 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@...>