Title: Potato Crepes
Categories: Pancake Ceideburg
Yield: 2 Servings
| 1 | | Russet potato, boiled in its skin until tender |
| 1/8 | ts | Salt or to taste |
| | | Freshly ground pepper, to taste |
| 2 | tb | All purpose flour |
| 1 | | Egg |
| 1/4 | c | Plus 1 tablespoon milk |
| 1 | tb | 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-frying++a 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." 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 10-inch
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
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. From the San Francisco Chronicle, 2/13/91. Posted by
Stephen Ceideburg; March 7 1991.