Potato Crepes


1 Russet potato, boiled in its skin until tender
teaspoon Salt or to taste
Freshly ground pepper, to taste
2 tablespoons All purpose flour
1 Egg
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 non-Oriental 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 stir-fryinga Chinese technique. The author, Jay Harlow, says: "This cooking method, in which the seafood is cooked first by a kind of low temperature deep-frying, 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 stir-fried dishes."
Cook until well-browned, 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.




12.0 servings


Saturday, February 13, 2010 - 4:55am



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