1. In a medium bowl, combine flour w/1/8 teas. salt. In small bowl whisk together egg, egg whites & buttermilk. Slowly whisk egg mixture into flour until batter has consistency of heavy cream. 2. Heat oven to 200F. Meanwhile, in a large nonstick skillet, heat oil over med-hi heat. Add potatoes, remaining 3/4 teas. salt & pepper; cook, tossing occasionally, until potatoes are golden brown, about 12 minutes. Add stock; cook, tossing, until all liquid is absorbed, about 1 minute. Remove from heat; cover. 3. Meanwhile, place medium nonstick skillet over med-hi heat; lightly spray w/cooking spray. Popur 3 tablespoons batter into center of skillet; swirl pan to create crepe about 5" in diameter. Cook until speckled golden brown, 2 - 3 minutes per side. Place in oven to keep warm. Continue making crepes until all batter is used. 4. Place crepe on work surface; place a heaping tablespoon of potatoes in center. Top w/tablespoon of yogurt & 1/4 teas. of each caviar. Add sprig of chervil; roll up. Repeat process w/remaining crepes & fillings. Per crepe: 96 cal, 2 g fat, 38 mg cholesterol, 14 g carbo, 282 mg sodium, 6 g portein, 1 g dietary fiber Recipe By : MS Living 10/96 Posted to FOODWINE Digest 18 October 96 Date: Fri, 18 Oct 1996 16:37:00 -0400 From: Randell & Sherry Blair
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 8 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 22.4mg||7 %|
|Sodium 204.9mg||7 %|
|Potassium 111.9mg||3 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11.3g|
|Protein 6.2g||9 %|
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Calories per serving: 80
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