| 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:
“Two great truths: 1. there is a God, 2. you’re not Him”