*  Exported from  MasterCook II  *
 
                           Potato & Caviar Crepes
 
 Recipe By     : MS Living 10/96
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Low-Fat
                 Luncheon
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           all-purpose flour
      3/4  teaspoon      salt + 1/8 teaspoon
    1      large         egg
    2      large         egg whites
    1 3/4  cups          nonfat buttermilk + 1 tablespoon
    2      teaspoons     olive oil
   10      small         red potatoes -- 1/4″ dice
      1/8  teaspoon      black pepper -- freshly ground
      1/2  cup           chicken stock -- defatted
    8      ounces        plain nonfat yogurt
    3      teaspoons     American sturgeon caviar
    3      teaspoons     salmon roe
   12      sprigs        chervil -- fresh
                         Nonstick cooking spray
 
 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
 
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