Sunday, December 18, 2011


Over the weekend, I had a holiday dinner party! Here's the menu:

I started the meal with "Potato Crepes with Smoked Salmon." I made the batter ahead of time, and cooked them up just before my guests arrived. I topped them with creme fraiche and capers, but caviar would be fabulous, too! These pretty hors d'oeuvres, and plenty of champagne, really started my party off right!

Potato Crepes with Creme Fraiche and Caviar

Makes about 20-30, depending on how thin you want the crepes.


12 oz. pureed cooked potatoes
1/4 cup all-purpose flour
2 large eggs
3 large egg whites
1/4 cup heavy cream, or as needed
1-2 tablespoons chopped fresh dill
Kosher salt and white pepper, to taste
Pinch of grated nutmeg
6 oz smoked salmon slices
1/2 cup creme fraiche
capers or caviar, to garnish


Combine the potatoes and flour in a mixer. Add the eggs one at a time, and then mix in the whites. Adjust the consistency with cream to that of a pancake batter; season with the salt, pepper, and nutmeg. Stir in the chopped dill.

Coat a nonstick pan or griddle lightly with oil. Pour the batter as for pancakes into silver-dollar-size portions. Cook until golden brown and turn and finish on the second side, about 2 minutes total cooking time.

Serve the crepes warm, each topped with a smoked salmon slice and garnished with a small dollop of creme fraiche and capers, or caviar.

Recipe from Hors d'Oeuvre at Home, by The Culinary Institute of America.

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