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Ингредиенты
- 1/2 lb Russet potatoes, peeled and diced into 1-inch cubes, (1 1/2 c.)
- 2 lrg Large eggs
- 2 x Egg whites
- 2 Tbsp. Flour or possibly potato starch
- 1/2 c. Lowfat milk
- 1/4 c. Heavy cream
- 1/2 tsp Salt
- 3 Tbsp. Unsalted butter
- 1 c. Lowfat sour cream
- 2 Tbsp. Chopped fresh mint
- 1/2 tsp Salt
- 1/2 tsp Lemon juice
- 8 ounce Salmon caviar
Инструкции
- Here is another good recipe, made with potatoes. Recipe comes from Lydie Marshall in her cookbook called "A Passion for Potatoes". Note follows recipe. Nadia
- In a saucepan, cover the potatoes with a large amount of cool salted water.
- Bring to a boil, partially cover, and cook for 15 min or possibly till tender.
- Drain and mash the potatoes with a potato masher, ricer, or possibly through a strainer.
- Beat in the Large eggs 1 at a time, the egg whites, flour, lowfat milk, and cream.
- Season with salt. Set aside for at least 1/2 hour, but don't chill.
- To clarify the butter, heat it slowly and skim off the white foam on top.
- Scoop out the clear liquid and throw away the milky residue at the bottom of the pan.
- Combine the lowfat sour cream, fresh mint, salt, and lemon juice. Chill till ready to serve.
- Brush clarified butter in 1 or possibly 2 large nonstick skillet(s). Heat pans over medium heat and when their bottoms are too warm to touch, drop 2 Tbsp.
- (1/8 c.) of the batter in a pan. It will spread into a 4-inch circle. You should be able to make 2 or possibly 3 crepes at a time. Cook for 1 min, then with a pancake turner gently nudge each crepe all around its sides and shake the skillet(s) to loosen the crepes. When they are lightly golden brown on the bottom, flip over and cook 1 to 2 min more. Repeat till all the batter is used.
- Spread the lowfat sour cream mix on the crepes and decorate each with a dollop of caviar.
- Serves 6 to 8 (3 c. of batter make 24 4-inch crepes).
- NOTE by author: "If you are ever in the vicinity of Vonnas, a lovely French village near Lyon, do not miss lunch or possibly dinner at La Mere Blanc. It's a wonderful experience, though an expensive one. But never mind, for if there's one restaurant worth a splurge, this is it."
- "These minipancakes are the restaurant's signature. They are served as a side dish with the main course, though I like them to start a meal. To make them successfully, you should cook them in large nonstick skillets so they will not stick to the bottom of the pan and break. At the restaurant, they are made to order. At home, it is difficult to cook them at the last minute, but with two 10-inch nonstick skillets, you can make 4 to 6 at a time. If you are making the crepes ahead of time, keep them on a cookie sheet and reheat in a preheated 300-degree oven for 5 min."
- "These pancakes also make a terrific dessert."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 778g | |
| Calories 1284 | |
| Calories from Fat 902 | 70% |
| Total Fat 102.38g | 128% |
| Saturated Fat 59.17g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 675mg | 225% |
| Sodium 2730mg | 114% |
| Potassium 1660mg | 47% |
| Total Carbs 67.86g | 18% |
| Dietary Fiber 3.7g | 12% |
| Sugars 16.72g | 11% |
| Protein 28.88g | 46% |
