Potato crepes (grated potato cakes) with goat cheese salad
French Cooking Academy · ♥ 602 likes · 16.4K views · 7 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g potatoes
- 2 tbsp pine nuts
- 2 tbsp mustard french dressing
- 100 g marinated farmhouse goat cheese
- 1 tsp chives
- 1 whole egg
- lettuce
Peel the potatoes and keep them in cold water until grating.
Heat a small pan over high heat with no oil, add the pine nuts and toast until lightly coloured; turn off the heat and reserve them in a small container.
- salt
- pepper
Grate the potatoes on the large grater of the food processor; do not rinse them, the starch holds the cake together. Season well with salt and pepper.
- 2–3 tbsp olive oil
Heat the olive oil in the same pan over high heat until very hot; add a good amount of the potato mix and press into a thin circle.
Cook without touching, reducing the heat a little, until the bottom is brown, about seven to eight minutes.
Turn the crepe out onto a plate and slide it back into the pan to cook the other side, or flip it in the pan.
Turning it over with a plate
- basilicum
Slice the crepe and serve with the lettuce, the toasted pine nuts sprinkled over, the goat cheese and mustard dressing, chives and a piece of basil on top.