Potato crepes with sausage and sage - country cooking

4 servings

Ingredients

Quantity Ingredient
1 large (1/2 lb) potato, peeled and quartered
¼ cup Olive oil
1 pounds Sweet Italian sausage, coarsely chopped
1 large Onion, thinly sliced
2 Cloves garlic, finely chopped
1 tablespoon Chopped fresh or 1 t dried sage
1½ teaspoon Fresh or 1/2 t dried thyme leaves
1 can (28-oz) whole tomatoes
1 teaspoon Cornstarch
¼ cup Red wine
1 tablespoon Worcestershire sauce
1 teaspoon Honey
½ teaspoon Ground black pepper
⅓ cup Unsifted all-purpose flour
⅛ teaspoon Salt
1 large Egg
½ cup Milk
Light sour cream (opt.)
Fresh sage sprigs (opt.)

Directions

1. In small saucepan, cover potato quarters with water; heat to boiling. Simmer, covered, over low heat, 10 to 12 minutes, or until potatoes are just tender. Drain well; wrap and refrigerate until well chilled.

2. In large skillet, heat 1½ T oil over medium heat. Add sausage and saute until browned and cooked through. With slotted spoon, remove sausage from skillet; set aside. Add onion to skillet, saute until golden. Add garlic, sage, and thyme to skillet; saute 2 minutes longer, or until garlic is golden.

3. Drain tomatoes, reserving ⅓ C liquid. Seed and chop tomatoes; add to skillet. In small bowl, stir together reserved tomato liquid and cornstarch; add to skillet along with red wine, Worcestershire sauce, honey, and black pepper. Cook, stirring, until slightly thickened. Reduce heat to low; return sausage to skillet, cover, and cook 10 minutes.

4. Meanwhile, to prepare Potato Crepes, in small bowl combine flour and salt. With wire whisk, beat in egg and milk until almost smooth.

Coarsely grate chilled potato quarters. In crepe pan or small skillet, heat 2 t oil. Saute ¼ C grated potato in oil until golden brown. Pour ¼ C crepe batter into pan; tip to coat pan and cover potato. Cook crepe 2 minutes or until top is set and bottom is lightly browned. Carefully turn crepe and cook other side. Repeat to make 3 more Potato Crepes, using remaining oil as needed.

5. To serve, place one crepe on each serving plate. Top half of each crepe with sausage mixture and fold other half over to cover filling.

Serve with sour cream and garnish with fresh sage sprigs, if desired.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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