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Food

Crêpe Parmentier

Preparation time
Cooking time
Serves
6 - 8

Ingredients

Crêpe batter

500g dutch cream potato cooked and drained
45g plain flour
45g crème fraîche 
5 Free range eggs (800g)
5g salt
2g white pepper

To serve

100g cubed unsalted butter
250g Spanner crab or similar cooked crab meat
1/2 bunch chives (cut half finely and then the remaining into matchstick lengths)
1/4 bunch dill picked
1/4 bunch tarragon picked
1/4 bunch chervil picked (optional) 
120g crème fraîche 
100g salmon caviar

Method 

Crêpe batter

  1. Combine the cooked Dutch cream potatoes in a food processor with the flour, crème fraîche, eggs and seasoning and blend. 

To serve

  1. Pre heat the oven to 180 degrees
  2. In a bowl combine the potato batter with the crab meat and half of all the herbs finely chopped. With the remaining herbs reserve for garnish. Check the seasoning of  the batter and adjust. 
  3. If using one pan heat a pan large enough for the amount of batter. Add the butter and heat until foaming. Add the batter to the pan and cook over a medium heat until the butter foams and bubbles around the edges. Check to see if you can see the batter starting to color.
  4. Place the whole pan in the oven and cook until the batter is firm to the touch and puffed up. 15 minutes (if using small pans follow the same principle but divide the batter equally between the pans)
  5. When the crêpe is cooked turn it out onto a serving dish. Dollop the crème fraîche in the middle of the crêpe /crêpes. Then dollop the caviar on top. Dress the herbs with a little olive oil and salt and garnish the crêpe.
Food
Preparation time
Cooking time
Serves
6 - 8

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