Potato Crêpes with Crème Fraîche and Caviar

For additional flavor, add fresh dill to the crêpe batter. Chop a tablespoon or two of fresh dill. Warm the heavy cream for the crêpes in a small saucepan, remove it from the heat, and add the fresh dill. Let the cream cool completely before using it to prepare the crêpe batter.

Directions

Combine the potatoes and flour in a mixer. Add the eggs one at a time, and then mix in the whites. Adjust the consistency with cream to that of a pancake batter; season with salt, pepper, and nutmeg.

Coat a nonstick griddle or sauté pan lightly with oil. Pour the batter as for pancakes into silver-dollar-size portions. Cook until golden brown and turn and finish on the second side, about 2 minutes total cooking time.

Serve the crêpes warm, each topped with a smoked salmon slice and garnished with a small dollop of crème fraîche and caviar.

This recipe is from The Culinary Institute of America's Hors d’Oeuvre at Home cookbook, which is available for purchase online and at bookstores nationwide.

Ingredients

Makes 30 pieces
12 ounces puréed cooked potatoes
1/4 cup all-purpose flour
2 large eggs
3 large egg whites
1/4 cup heavy cream, or as needed
Salt to taste
Ground white pepper to taste
Pinch of grated nutmeg
6 ounces smoked salmon slices
1/2 cup crème fraîche
1 ounce caviar

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