Ingredients: |
Ingredients: Potato Filling
1 pound boiling potatoes, peeled
2 small garlic cloves, minced
1/4 teaspoon salt
2 tablespoons (1/$ stick) unsalted butter, room temperature
1/4 cup sour cream
2 teaspoons caraway seeds
Freshly ground pepper
Shallot Filling
1/4 cup (1/2 stick) unsalted butter
2 cups thinly sliced shallots
(about 6 ounces)
1/4 cup ricotta cheese
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
Crepes
4 cups sifted all purpose flour
2 cups (or more) milk
1 cup water
1 cup sparkling water
6 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon salt
Vegetable oil (for crepe pan)
3 bunches fresh chives
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Directions: |
Directions:For potato filling: Cook potatoes in large pot of boiling salted water until knife pierces center easily, about 30 minutes. Drain. Place in large bowl.
Mince garlic and ¼ teaspoon salt to fine paste. Add to potatoes and mash. Mix in butter, then sour cream, caraway and pepper. Adjust seasoning. (Can be prepared I day ahead. Cool, cover and refrigerate. Bring potato filling to room temperature before using.)
For shallot filling: Melt butter in heavy large skillet over medium heat. Add shallots and cook until light brown and very soft, stirring occasionally, about 10 minutes. Transfer to bowl. Mix in ricotta and nutmeg. Season with salt and pepper. (Can be prepared l day ahead. Cover and chill. Bring to room temperature before using.)
For crepes: Mix 2 cups flour, 1 cup milk, ½ cup water, 1/2 cup sparkling water, 3 eggs, 3 tablespoons butter and 1/2 teaspoon salt in processor until smooth. Pour into large bowl. Repeat with remaining flour, 1 cup milk, water, sparkling water, eggs, butter and salt. Cover and refrigerate 2 hours.
Heat 6-inch crepe pan over medium- high heat. Brush lightly with vegetable oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess to bowl. Cook crepe until bottom is brown, loosening edges with knife. Turn crepe and cook until second side is speckled brown. Slide out onto plate. Repeat with remaining batter, stirring occasionally (thin batter with milk if too thick). Adjust heat and brush more oil onto pan as necessary. (Can be prepared I day ahead. Stack crepes in batches, wrap tightly in plastic and refrigerate.)
Arrange 1 crepe on work surface. Place 2 teaspoons potato filling just below center of crepe. Fold bottom of crepe over filling. Fold in sides and roll up into bundle. Tie 1 chive around center of bundle and knot twice. Repeat with remaining potato filling and half of crepes. Repeat filling and rolling with shallot filling and remaining crepes, using 1 teaspoon filling for each. (Can be prepared 6 hours ahead. Arrange crepes on large baking sheet. Cover with plastic and refrigerate.)
Place crepes on rack in top of steamer over boiling water. Cover and cook until heated through, about 2 minutes. Arrange on platter. Serve immediately. |
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