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Potato Crepes with Vanilla

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Potato Type: Russet
Cuisine: American
Prep Method: Instant

Dish

Breakfast/BrunchDessertMain Dish

Prep Time

15 Mins

Cook Time

25 Mins

Serving

Serves 5

Ingredients

+

Crepes

  • 2 Eggs, Whole
  • 1/2 tsp Salt
  • 1/3 Cup Potato Flakes
  • 1 1/4 Cups Milk, Whole
  • 1/2 tsp Vanilla Bean Paste
  • 2 tsp Butter, Unsalted Melted
+

Goat Cheese Mousse

  • 2 Cups Heavy Cream
  • 1/4 Cup Honey
  • 4 oz Goat Cheese, Softened
  • 4 oz Cream Cheese, Softened
  • 3/4 tsp Vanilla Bean Paste
+

Huckleberry and Lavender Compote

  • 3 Cups Huckleberries
  • 1/4 Cup Sugar, Granulated
  • 1/4 tsp Lemon Juice
  • 1/4 tsp Lavender, Dried
  • 1 tbs or less Salt
  • 1 tbs or less Cornstarch
  • 1 tbs or less Water
  • 1/2 Cup Hazelnuts, Shelled, Halved
+

Yuzu 'Pudding'

  • 4 Egg Yolk
  • 1/2 Cup Sugar, Granulated
  • 1/4 Cup Lemon Zest
  • 1/3 Cup Yuzu Juice
  • 1/8 tsp Salt
  • 6 tbs Butter, Unsalted

Preparation

Crepes
1. Whisk eggs and salt in a large bowl gradually whisk in the potato flakes, and 1 1/4 cup milk.
2. Strain into another bowl and let sit. If necessary add more milk until the consistency of heavy whipping cream.
3. Heat crepe pan over medium-high heat, brush with melted butter and add 3tbs batter to pan. Swirl to coat bottom of the pan, cook till top appears to be dry, about 45 seconds.
4. Loosen sides of the crepe with a spatula, turn and cook until brown spots appear on the second side, about 30 seconds.
5. Turn crepe out onto a plate, repeat with remaining batter.
Goat Cheese Mousse
1. Whip 1 1/4 cups of cream until it holds soft peaks.
2. Add honey and continue to whip slowly.
3. Whip the cream cheese and goat cheese together with ¾ cup heavy cream to eliminate remaining lumps.
4. Add the vanilla bean paste to the cheese mixture and then continue to whip until light and fluffy.
Huckleberry and Lavender Compote
1. In medium saucepan, pour in berries. Stir in the sugar, lemon zest, and lavender and salt.
2. Bring to a boil over medium-high, stirring frequently.
3. Reduce to medium-low and simmer, stirring occasionally, until the juices thicken, 6 to 8 minutes.
4. Off heat, stir in the lemon juice. Discard the zest.
5. Strain and thicken with cornstarch and water.
6. Cool to room temperature.
7. Stir in hazelnuts.
Yuzu ‘Pudding’
1. Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer.
2. Whisk together the egg yolks, sugar, lemon zest, yuzu juice, and salt in a large heatproof bowl and whisk to combine.
3. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 7 to 10 minutes. Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle.
4. Remove the bowl from the simmering water; whisk in the butter, small pieces at a time, waiting until each piece is completely melted and incorporated before adding another.
5. Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer.
6. Put onto a sheet tray, wrap with plastic wrap and let cool.

Plating

1. Spoon a thin layer of the goat cheese mousse onto a crepe. Once evenly spread, roll up the cream and cut into 3rds or 2in portions.
2. Spoon a layer of the yuzu pudding on to the plate and top with the crepe rolls.
3. Garnish with the compote.

 

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Recipe By: Englewood Colorado High School ProStart students

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