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.