175 grams white new potatoes
2 tablespoons milk
1 tablespoon flour
1 egg
1 egg white
1/2 tablespoon heavy cream
1.
Peel the potato and slice into thick slices. Boil in salted water until tender. Drain well. Purée potato in a ricer or food mill.
Measure 125 grams of puréed potato and combine with the milk. Chill until cold.
2.
Place the potato mixture in a deep bowl and, using a wooden spoon, sequentially beat the egg, egg white, and cream into
the mixture. Set aside until needed.
3.
Using either a nonstick pan or a plain pan coated with clarified butter, heat the pan over medium high heat. Using 1
tablespoon portions of batter, make 3" diameter crêpes. Set aside in the warm oven.
Yield: 2 to 3 servings.
2 tablespoons milk
1 tablespoon flour
1 egg
1 egg white
1/2 tablespoon heavy cream
1.
Peel the potato and slice into thick slices. Boil in salted water until tender. Drain well. Purée potato in a ricer or food mill.
Measure 125 grams of puréed potato and combine with the milk. Chill until cold.
2.
Place the potato mixture in a deep bowl and, using a wooden spoon, sequentially beat the egg, egg white, and cream into
the mixture. Set aside until needed.
3.
Using either a nonstick pan or a plain pan coated with clarified butter, heat the pan over medium high heat. Using 1
tablespoon portions of batter, make 3" diameter crêpes. Set aside in the warm oven.
Yield: 2 to 3 servings.
| Crepes |