Ingredients
1 russet potato, boiled in its skin u, ntil tender
1/8 tsp salt or to taste
1 freshly ground pepper, to taste
2 tbsp all purpose flour
1 egg
1/4 cup plus 1 tablespoon milk
1 tbsp oil
Directions
Here's a recipe that looks elegant enough for "Gourmet". I'm posting
it here in "Cooking" as well. I'd call it "California Cuisine" as it
uses non-Oriental ingredients with both Chinese and European cooking
techniques. The potato crepes are fancy potato pancakes while the
seafood is prepared by poaching in low temperature oil, then
stir-frying++a Chinese technique. The author, Jay Harlow, says: "This
cooking method, in which the seafood is cooked first by a kind of low
temperature deep-frying, is a typical Chinese technique. It may
appear to use a lot of oil, but most of it is drained away and can be
reused for other frying. The over all amount of oil remaining in the
dish is no more than with other stir-fried dishes." Peel the potato
and put it through a food mill or ricer. Season to taste with salt
and pepper. Stir in the flour. Beat the egg and milk together, add to
the potato mixture, and stir until smooth. Heat half the oil in a
10-inch nonstick skillet over medium heat. Pout in half the potato
mixture, shaping it into a thick pancake, 8 to 9 inches in diameter.
Cook until well-browned, 2 to 3 minutes, turn and cook on the other
side. Transfer to a plate and keep warm in the oven. Repeat with
remaining oil and batter. Makes 2 crepes. From the San Francisco
Chronicle, 2/13/91. Posted by Stephen Ceideburg; March 7 1991.
Servings: 2 servings
Potato Crepes Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
We are able to track the history of `recipes` back into history, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that is, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks used a wide range of spices and herbs, including some familiar names like basil, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new culinary ideas created a surge in manuscripts on cookery, some of which still exist in private collections. The revolution that is television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Potato Crepes recipe.
