Recipe - Potato And Caviar Crepes

1 cup Allpurpose flour
Three fourths teaspoon Salt plus
1/8 teaspoon Salt
1 lg Egg
2 lg Egg whites
1 Three fourths cup Nonfat buttermilk + 1
tablespoon
2 teaspoon Olive oil
10 small Red potatoes; 1/4" dice
1/8 teaspoon Black pepper; freshly ground
One half cup Chicken stock; defatted
8 ounce Plain nonfat yogurt
3 teaspoon American sturgeon caviar
3 teaspoon Salmon roe
12 Sprigs chervil; fresh
Nonstick cooking spray

1. In a medium bowl, combine flour w/1/8 teas. salt. In small bowl whisk
together egg, egg whites & buttermilk. Slowly whisk egg mixture into flour
until batter has consistency of heavy cream.
2. Heat oven to 200F. Meanwhile, in a large nonstick skillet, heat oil over
medhi heat. Add potatoes, remaining Three fourths teas. salt & pepper; cook, tossing
occasionally, until potatoes are golden brown, about 12 minutes. Add stock;
cook, tossing, until all liquid is absorbed, about 1 minute. Remove from
heat; cover.
3. Meanwhile, place medium nonstick skillet over medhi heat; lightly spray
w/cooking spray. Popur 3 tablespoons batter into center of skillet; swirl
pan to create crepe about 5" in diameter. Cook until speckled golden brown,
2 3 minutes per side. Place in oven to keep warm. Continue making crepes
until all batter is used.
4. Place crepe on work surface; place a heaping tablespoon of potatoes in
center. Top w/tablespoon of yogurt & One fourth teas. of each caviar. Add sprig of
chervil; roll up. Repeat process w/remaining crepes & fillings.
Per crepe: 96 cal, 2 g fat, 38 mg cholesterol, 14 g carbo, 282 mg sodium,
6 g portein, 1 g dietary fiber
Recipe By : MS Living 10/96

Posted to FOODWINE Digest 18 October 96

Date: Fri, 18 Oct 1996 16:37:00 0400

From: Randell & Sherry Blair blair@USIT.NET