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Potato Crepes With Sour Cream And Caviar

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  All purpose flour 5 Tablespoon
  Potatoes 1 Pound, peeled, cooked and mashed (About 2 Cups)
  Eggs 3
  Egg whites 4
  Heavy cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  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.

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Potato Crepes With Sour Cream And Caviar Recipe