Potato crêpes of lobster with salmon roe

Name: Potato crêpes of lobster with salmon roe
Cuisine: British
Ingredients: 2 oz/½ cup flour; 1 large egg, beaten; 4 fl oz milk; 3 tablespoons/1½ oz butter, melted; 1 medium potato, peeled and finely grated; 7 oz cooked lobster meat; 2 tablespoons Madeira; ¼ teaspoon paprika; a dash of freshly grated nutmeg; ¼ teaspoon salt; ¼ teaspoon white pepper; 1 egg yolk; 4 fl oz double cream; 5 fl oz crème fraiche; 2 oz salmon roe

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is a very luxurious-looking appetizer, although the actual cost belies its appearance. The crêpes are ordinary crêpes with a little grated potato stirred in just before frying. Please ensure that the potato is grated at the last minute before adding, otherwise it will discolour and mar the crêpes.

Ingredients

2 oz/½ cup flour
1 large egg, beaten
4

Asia
Europe
India
United Kingdom
Starter
Fish course
Pescatarian

Method

Sift the flour into a bowl. Make a depression in the middle, add the large beaten egg, and then the milk and 2 tablespoons of water, beating until the batter is smooth. Stir in a third of the butter, followed by the grated potato.
Place a crêpe pan over medium low heat and grease the surface. Pour in approximately 2 tablespoons of the batter and rotate the pan