Attention: open in a new window. E-mail


Featured video of the month

Potato Based Crêpe with Ile de France Brie Cheese

Madeleine's Petit Paris
Gaspard Caloz
  • Potato Based Crêpe Batter
  • 1 Idaho Potato
  • 2oz Flour
  • 1 Egg
  • 2oz Egg Whites
  • 1oz Heavy Cream
  • Salt & Pepper
  • 1oz Ile de France Brie Cheese
  • 2 cup Frisee salad mixed together with a Vinaigrette Dressing
  • 1 tsp Butter
  • 1 tsp Truffle Oil
  1. Peel, cut and boil potatoes in water until over cooked. It is important to over cook the potatoes or the batter will have a lumpy consistency. Strain the potatoes and mash together with flour, egg, egg whites, heavy cream and salt & pepper to taste. Refrigerate until ready to use.
  2. Lightly butter a non-stick pan. On medium heat spoon crêpe batter into silver dollar sized pancakes. Place one piece of Brie Cheese into the middle of the pancake. Flip when golden brown and finish cooking the other side until both sides are golden brown.
  3. On a plate arrange the Frisee salad and top with the finished Crêpe, drizzle with truffle oil. Garnish with a cherry tomato and chives if desired.

Check out our gourmet video recipes archive, where real bistro recipes are filmed in authentic French bistros throughout the United States. Our recipes with videos sections features all of the video cooking guides and cooking video instructions. Cheeses used in our video recipes include goat cheese, brie and St. Albray, while the chefs featured prepare dished such as sorbet, tartlettes, cheese salads and much more!

Comments (0)Add Comment

Write comment
smaller | bigger