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

Ingredients:

1. 1 lb old potatoes
2. 1 egg
3. Salt and pepper to taste
4. 3 tbsp olive oil

Steps:

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