Recipe - Potato Crepes

1 Russet potato, boiled in
its skin until tender
1/8 teaspoon Salt or to taste
Freshly ground pepper, to
taste
2 tablespoon All purpose flour
1 Egg
One fourth cup Plus 1 tablespoon milk
1 tablespoon Oil

Here's a recipe that looks elegant enough for "Gourmet". I'm posting
it here in "Cooking" as well. I'd call it "California Cuisine" as it
uses nonOriental ingredients with both Chinese and European cooking
techniques. The potato crepes are fancy potato pancakes while the
seafood is prepared by poaching in low temperature oil, then
stirfrying++a Chinese technique. The author, Jay Harlow, says: "This
cooking method, in which the seafood is cooked first by a kind of low
temperature deepfrying, is a typical Chinese technique. It may
appear to use a lot of oil, but most of it is drained away and can be
reused for other frying. The over all amount of oil remaining in the
dish is no more than with other stirfried dishes." Peel the potato
and put it through a food mill or ricer. Season to taste with salt
and pepper. Stir in the flour. Beat the egg and milk together, add
to the potato mixture, and stir until smooth. Heat half the oil in a
10inch nonstick skillet over medium heat. Pout in half the potato
mixture, shaping it into a thick pancake, 8 to 9 inches in diameter.
Cook until wellbrowned, 2 to 3 minutes, turn and cook on the other
side. Transfer to a plate and keep warm in the oven. Repeat with
remaining oil and batter. Makes 2 crepes. From the San Francisco
Chronicle, 2/13/91. Posted by Stephen Ceideburg; March 7 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip