Saturday, February 9, 2013

Pototao Crepe

Potato Crepe.....a treat from Ardiche, France

Recipe Source: From the book "Bocuse in your Kitchen" by Paul Bocuse
Crique is the real name in French for these savory treats from the South-Central department of France. My friend introduced to me this recipe from her home town.  Easy, delightful and a quick fix accompaniment for any meal.

What I like about this recipe: Super easy, simple and few ingredients, great with any meal

Servings: 2 -3

Accompaniments: These crepes can be served as a garnish with grilled meat or as a light lunch accompanied by a green salad with Oil and Vinegar dressing


  1. 1 lb old potatoes
  2. 1 egg
  3. Salt and pepper to taste
  4. 3 tbsp olive oil
  1. Wash the potatoes, wipe them dry and peel them
  2. Grate the potatoes coarsely, place them in a bowl with the egg, salt and pepper and mix well
  3. Heat 2 tbsp oil in a non-stick frying pan. When very hot, add all the grated potatoes and spread them out pressing with flat spatula to make a large crepe, or pancake of even thickness
  4. Cook over moderately high heat for 6 - 8 min, or until the underside has browned
  5. Slide the crepe out into a large plate
  6. Place 1 tbsp of oil in the pan, place a second plate on top of the crepe and turn it upside down; lift off the first plate and slide the crepe back into the pan to finish cooking on the second side
  7. Serve immediately

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