Préparation

Place peeled potatoes in a saucepan with water to cover and bring to a boil. Cover, reduce heat and boil gently for 30 minutes, until the potato is tender. Drain,and press through a food mill into a bowl. Add whole eggs and mix well with a whisk. Mix in the milk, salt. In a skillet, heat oil. When hot, add about 1/4 cup of crepe mixture, which should spread to create small circles. Cover over medium heat for 2 minutes on each side. Transfer to a cookie sheet and keep in a warm oven until you make the remainder of the crepes. To serve, spread the entire top surface of the warm crepres with red caviar. Mound 2 tbsps sour cream in the centre and sprinkle with chives. Serve immediately.

Ingrédients

  • 10 large potatoes
  • 4 whole eggs
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 4 tablespoons canola oil
  • 13 tbs natural red salmon caviar (about 12 tbs)
  • 1 cup sour cream
  • 1 tb finely chopped chives