1 russet potato, boiled in its skin u, ntil tender
1/8 tsp salt or to taste
1 freshly ground pepper, to taste
2 tbsp all purpose flour
1 egg
1/4 cup plus 1 tablespoon milk
1 tbsp oil
A Recipe for
Potato Crepes
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Potato Crepes is one of thousands in the Recipes-to-go Bread Cookbook.
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
If you enjoy this Potato Crepes Recipe - you should enjoy the recipe collections you can find on the websites below:
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
In Mexico we have a word for sushi: bait. |
| José Simons |
This is a recipe for Potato Crepes from the recipe cookbook of Recipes-to-go (Bread)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Herb Tip |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
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.
Serves: 2
Potato Crepes Recipe brought to you by Recipes To-Go