*  Exported from  MasterCook  *
                               POTATO CREPES
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Russet potato, boiled in
                         -its skin until tender
      1/8   ts           Salt or to taste
                         Freshly ground pepper, to
    2       tb           All purpose flour
    1                    Egg
      1/4   c            Plus 1 tablespoon milk
    1       tb           Oil
   Here’s a recipe that looks elegant enough for
   “Gourmet”.  I'm posting it here in “Cooking” as well.
   I'd call it “California Cuisine” as it uses
   non-Oriental ingredients with both Chinese and
   European cooking techniques. The potato crepes are
   fancy potato pancakes while the seafood is prepared by
   poaching in low temperature oil, then stir-frying++a
   Chinese technique. The author, Jay Harlow, says: “This
   cooking method, in which the seafood is cooked first
   by a kind of low temperature deep-frying, is a typical
   Chinese technique.  It may appear to use a lot of oil,
   but most of it is drained away and can be reused for
   other frying. The over all amount of oil remaining in
   the dish is no more than with other stir-fried
   dishes.” Peel the potato and put it through a food
   mill or ricer.  Season to taste with salt and pepper.
   Stir in the flour.  Beat the egg and milk together,
   add to the potato mixture, and stir until smooth. Heat
   half the oil in a 10-inch nonstick skillet over medium
   heat. Pout in half the potato mixture, shaping it into
   a thick pancake, 8 to 9 inches in diameter. Cook until
   well-browned, 2 to 3 minutes, turn and cook on the
   other side. Transfer to a plate and keep warm in the
   oven. Repeat with remaining oil and batter. Makes 2
   crepes. From the San Francisco Chronicle, 2/13/91.
   Posted by Stephen Ceideburg; March 7 1991.
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