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Ingredients
| eggs: 3 (whites) |
| eggs: 2 |
| nonfat milk: 1 cup |
| russet potatoes (diced): 3/4 cup (mashed) |
| salt: 1/4 tsp (optional) |
| white pepper (ground): 1/8 tsp |
| whole nutmeg: 1/8 tsp (to taste) |
| all-purpose flour (unsifted): 1/2 cup |
| salted butter (melted): 2 Tbl |
| cooking spray |
Potato Crepes
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
1 min -
Servings
16 serving(s)
Tags
- In blender combine first 7 ingredients. Blend until well combined.
- Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
- Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
- Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
- Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
- DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
- The time is the sitting time in refrigerator.