For some time now, I have wanted to figure out how to make potato crepes using raw potatoes, but all my researching resulted only in recipes which use cooked and pureed potatoes. Finely I decided just to make a basic crepe batter, add freshly grated potatoes, shallots and seasonings. My crepes came out light and delicate, and have a great texture and flavor; they are unusual, very tasty, simple to make and are the perfect vehicle for any filling or toppings. —Kukla
6 -10-inches or 12 -7-inches crepes
• 3 extra-large eggs at room temperature
• 1 2/3 cups Half & Half or whole milk lightly warmed or if you make ricotta cheese and save the whey, substitute the 2/3 cups of Half & Half with the whey: the acid in it will prevent potatoes from oxidation
• 6 leveled tablespoons unbleached all purpose flour
• Salt and freshly ground black or white pepper to taste
• About 3/4 teaspoon Herbs De Provence, rubbed in palms of your hands
• A couple pinches of each, granulated garlic and cayenne pepper
• 1 medium or 2 small shallots, finely minced
• 3 medium sized Russet potatoes, peeled and finely grated on the medium holes side of a grater
• 3 tablespoons canola, pure olive or any oil of your choice
In a large mixing bowl beat the eggs, add Half & Half or milk and whisk together until well combined. Sift flour over the egg and milk mixture and whisk until the batter is smooth; add salt, pepper, Herbs De Provence, granulated garlic and cayenne pepper. Set aside.
Line a large bowl with a clean tea towel or cheese cloth; grate potatoes into towel; enclose potatoes in the towel and squeeze out as much moisture as you can.
Incorporate the squeezed potatoes and shallots into the batter; add oil and stir gently until a homogeneous batter forms.
Preheat a nonstick frying pan over medium heat; using a pastry brush, smear the pan with clarified butter. Using a small, 2 and1/2 -inches ladle, pour batter and gently smooth out the surface of the crepe with the back of the ladle(if you are using a small frying pan, you will need only 1 ladle, but if using a 10 –inches pan, you’ll need 2 scant ladles of batter).
Cook until edges begin to dry, about 2 to 3 minutes. Using your fingers or a large spatula, turn crepe and continue cooking for about 2 more minutes; transfer to an ovenproof plate and keep warm in oven preheated to 200 degrees F. Repeat process with remaining batter, smearing the pan with butter, when needed.
Serve crepes hot with sour cream or any filling of your choice.