1/2 lb Russet potatoes; peeled and
-diced into 1-inch cubes, (1
-1/2 cups)
2 lg Eggs
2 Egg whites
2 tb Flour or potato starch
1/2 c Milk
1/4 c Heavy cream
1/2 ts Salt
3 tb Unsalted butter
SOUR CREAM AND MINT TOPPING
1 c Sour cream
2 tb Minced fresh mint
1/2 ts Salt
1/2 ts Lemon juice
8 oz Salmon caviar
Here is another good recipe, made with potatoes. Recipe comes from Lydie
Marshall in her cookbook called “A Passion for Potatoes”. Note follows
recipe. Nadia
In a saucepan, cover the potatoes with a large amount of cold salted water.
Bring to a boil, partially cover, and cook for 15 minutes or until tender.
Drain and mash the potatoes with a potato masher, ricer, or through a
strainer.
Beat in the eggs 1 at a time, the egg whites, flour, milk, and cream.
Season with salt. Set aside for at least 1/2 hour, but do not refrigerate.
To clarify the butter, melt it slowly and skim off the white foam on top.
Scoop out the clear liquid and discard the milky residue at the bottom of
the pan.
Combine the sour cream, fresh mint, salt, and lemon juice. Refrigerate
until ready to serve.
Brush clarified butter in 1 or 2 large nonstick skillet(s). Heat pans over
medium heat and when their bottoms are too hot to touch, drop 2 tablespoons
(1/8 cup) of the batter in a pan. It will spread into a 4-inch circle. You
should be able to make 2 or 3 crepes at a time. Cook for 1 minutes, then
with a pancake turner gently nudge each crepe all around its sides and
shake the skillet(s) to loosen the crepes. When they are lightly golden on
the bottom, flip over and cook 1 to 2 minutes more. Repeat until all the
batter is used.
Spread the sour cream mixture on the crepes and decorate each with a dollop
of caviar.
Serves 6 to 8 (3 cups of batter make 24 4-inch crepes).
NOTE by author: “If you are ever in the vicinity of Vonnas, a lovely French
village near Lyon, don’t miss lunch or dinner at La Mere Blanc. It’s a
wonderful experience, though an expensive one. But never mind, for if
there’s one restaurant worth a splurge, this is it.”
“These minipancakes are the restaurant’s signature. They are served as a
side dish with the main course, though I like them to start a meal. To make
them successfully, you should cook them in large nonstick skillets so they
won’t stick to the bottom of the pan and break. At the restaurant, they are
made to order. At home, it is difficult to cook them at the last minute,
but with two 10-inch nonstick skillets, you can make 4 to 6 at a time. If
you are making the crepes ahead of time, keep them on a cookie sheet and
reheat in a preheated 300-degree oven for 5 minutes.”
“These pancakes also make a terrific dessert.”
Yields
1 Servings