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@...>

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