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Receta Potato And Caviar Crepes
by Global Cookbook

Potato And Caviar Crepes
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  Raciónes: 12

Ingredientes

  • 1 c. All-purpose flour
  • 3/4 tsp Salt plus
  • 1/8 tsp Salt
  • 1 lrg Egg
  • 2 lrg Egg whites
  • 1 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
  •     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.