| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | American | Appetizers, Low-fat, Luncheon | 12 | Servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 3/4 | t | Salt plus |
| 1/8 | t | Salt |
| 1 | Egg | |
| 2 | Egg whites | |
| 1 3/4 | c | Nonfat buttermilk + 1 |
| tablespoon | ||
| 2 | t | Olive oil |
| 10 | Red potatoes, 1/4" dice | |
| 1/8 | t | Black pepper, freshly ground |
| 1/2 | c | Chicken stock, defatted |
| 8 | oz | Plain nonfat yogurt |
| 3 | t | American sturgeon caviar |
| 3 | t | Salmon roe |
| 12 | Sprigs chervil, fresh | |
| Nonstick cooking spray |
INSTRUCTIONS
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>
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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 15.5mg
Sodium: 184.8mg
Potassium: 26.2mg
Carbohydrates: 8g
Fiber: <1g
Sugar: <1g
Protein: 2.2g