As an obedient believer, you are to stand firm in the strength of the Lord, to be sober in spirit, and to remain alert in order to resist the schemes of the devil. However, in all areas of your walk as a believer, you are incapable in your own strength and insufficient in your own resources to overcome the wiles and temptations of Satan. Therefore, you must put on the full armor of God to be an overwhelming conqueror in your continuing spiritual battle.

John Broger

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Meats	American	Appetizers, Low-fat, Luncheon	12	Servings

INGREDIENTS

1	c	All-purpose flour
3/4	ts	Salt plus
1/8	ts	Salt
1	lg	Egg
2	lg	Egg whites
1 3/4	c	Nonfat buttermilk + 1 tablespoon
2	ts	Olive oil
10	sm	Red potatoes; 1/4" dice
1/8	ts	Black pepper; freshly ground
1/2	c	Chicken stock; defatted
8	oz	Plain nonfat yogurt
3	ts	American sturgeon caviar
3	ts	Salmon roe
12		Sprigs chervil; fresh
		Nonstick cooking spray

INSTRUCTIONS

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
Recipe By     : MS Living 10/96
Posted to FOODWINE Digest 18 October 96
Date:    Fri, 18 Oct 1996 16:37:00 -0400
From:    Randell & Sherry Blair <blair@USIT.NET>

A Message from our Provider:

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