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Add a photoRaciónes: 12
Ingredientes
- 1 c. All-purpose flour
- 3/4 tsp Salt plus
- 1/8 tsp Salt
- 1 lrg Egg
- 2 lrg Egg whites
- 1Â 3/4 c. Nonfat buttermilk + 1 Tbsp.
- 2 tsp Extra virgin olive oil
- 10 sm Red potatoes, 1/4" dice
- 1/8 tsp Black pepper, freshly grnd
- 1/2 c. Chicken stock, defatted
- 8 ounce Plain nonfat yogurt
- 3 tsp American sturgeon caviar
- 3 tsp Salmon roe
- 12 sprg chervil, fresh
- Â Â Nonstick cooking spray
Direcciones
- 1. In a medium bowl, combine flour w/1/8 teas. salt. In small bowl whisk together egg, egg whites & buttermilk. Slowly whisk egg mix into flour till batter has consistency of heavy cream.
- 2. Heat oven to 200F. Meanwhile, in a large nonstick skillet, heat oil over med-hi heat. Add in potatoes, remaining 3/4 teas. salt & pepper; cook, tossing occasionally, till potatoes are golden, about 12 min. Add in stock; cook, tossing, till 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 Tbsp. batter into center of skillet; swirl pan to create crepe about 5" in diameter. Cook till speckled golden, 2 - 3 min per side. Place in oven to keep hot. Continue making crepes till all batter is used.
- 4. Place crepe on work surface; place a heaping Tbsp. of potatoes in center. Top w/Tbsp. of yogurt & 1/4 teas. of each caviar. Add in sprig of chervil; roll up. Repeat process w/remaining crepes & fillings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 12 servings | |
| Calories 185 | |
| Calories from Fat 23 | 12% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 112mg | 5% |
| Potassium 854mg | 24% |
| Total Carbs 34.15g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.11g | 3% |
| Protein 7.51g | 12% |
