Potato crepes
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Potato crepes
  Potato    Crepes    Pancakes  
Last updated 6/12/2012 1:01:29 AM. Recipe ID 24773. Report a problem with this recipe.
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      Title: Potato crepes
 Categories: Pancakes, Ceideburg 2
      Yield: 2 Servings
      1    Russet potato, boiled in
           -its skin until tender
    1/8 ts Salt or to taste
           Freshly ground pepper, to
      2 tb All purpose flour
      1    Egg
    1/4 c  Plus 1 tablespoon milk
      1 tb Oil
  Here's a recipe that looks elegant enough for "Gourmet".  I'm posting
  it here in "Cooking" as well. I'd call it "California Cuisine" as it
  uses non-Oriental ingredients with both Chinese and European cooking
  techniques. The potato crepes are fancy potato pancakes while the
  seafood is prepared by poaching in low temperature oil, then
  stir-frying++a Chinese technique. The author, Jay Harlow, says: "This
  cooking method, in which the seafood is cooked first by a kind of low
  temperature deep-frying, is a typical Chinese technique.  It may
  appear to use a lot of oil, but most of it is drained away and can be
  reused for other frying. The over all amount of oil remaining in the
  dish is no more than with other stir-fried dishes." Peel the potato
  and put it through a food mill or ricer. Season to taste with salt
  and pepper. Stir in the flour. Beat the egg and milk together, add to
  the potato mixture, and stir until smooth. Heat half the oil in a
  10-inch nonstick skillet over medium heat. Pout in half the potato
  mixture, shaping it into a thick pancake, 8 to 9 inches in diameter.
  Cook until well-browned, 2 to 3 minutes, turn and cook on the other
  side. Transfer to a plate and keep warm in the oven. Repeat with
  remaining oil and batter. Makes 2 crepes. From the San Francisco
  Chronicle, 2/13/91. Posted by Stephen Ceideburg; March 7 1991.

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Recipe ID 24773 (Apr 03, 2005)

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