Potato& Caviar Crepes

* Exported from MasterCook II *

Potato & Caviar Crepes

Recipe By : MS Living 10/96
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Low-Fat
Luncheon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 teaspoon salt + 1/8 teaspoon
1 large egg
2 large egg whites
1 3/4 cups nonfat buttermilk + 1 tablespoon
2 teaspoons olive oil
10 small red potatoes -- 1/4" dice
1/8 teaspoon black pepper -- freshly ground
1/2 cup chicken stock -- defatted
8 ounces plain nonfat yogurt
3 teaspoons American sturgeon caviar
3 teaspoons 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
med-hi heat. Add potatoes, remaining 3/4 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 med-hi 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 & 1/4 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

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