Potato Crepes With Sour Cream And Caviar
|All purpose flour||5 Tablespoon|
|Potatoes||1 Pound, peeled, cooked and mashed (About 2 Cups)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Ground nutmeg||1 Pinch|
|Canola oil/Vegetable oil||2 Tablespoon|
|Sour cream||2 Tablespoon (For Garnish)|
|Caviar||1 Ounce (For Garnish)|
In a food processor, or using an electric mixer with paddle, blend the flour gradually into the potatoes.
Mix in the eggs one at a time, then the whites.
Add the cream to pancake batter consistency and season with the salt, pepper, and nutmeg.
Coat a large nonstick skillet or saute pan lightly with some of the oil and place over medium heat.
Pour in batter as for silver-dollar pancakes.
Cook until golden brown, turning when bubbles appear on the surface.
Cook until brown on the second side.
Transfer to a 200°F oven and repeat until all the batter is used.
Serving size: Complete recipe
Calories 1500 Calories from Fat 706
% Daily Value*
Total Fat 80 g122.6%
Saturated Fat 25.7 g128.5%
Trans Fat 0.1 g
Cholesterol 899 mg299.7%
Sodium 1291 mg53.8%
Total Carbohydrates 148 g49.2%
Dietary Fiber 12.4 g49.6%
Sugars 7 g
Protein 57 g114.8%
Vitamin A 41% Vitamin C 150.4%
Calcium 30.7% Iron 74.8%
*Based on a 2000 Calorie diet