Savory Crepes, Homemade Potato Chips | Wolfgang Puck BFPR0007

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 31

Savory Crepes

Serves: 4-6

INGREDIENTS

3/4 cup all purpose flour 1/4 teaspoon salt

1 teaspoon sugar

3 large eggs

3 tablespoons unsalted butter, melted

1 1/2 cups milk

METHOD

1Put the flour, salt, and sugar in the bowl of a food processor fitted with the Processing Blade and turn the processor on. With the machine running, add the eggs, 2 tablespoons of the melted butter, and the milk through the feed tube. Process for 1 minute. Transfer to a bowl, cover with plastic, and allow to sit at room temperature for 1 hour, or refrigerate overnight.

2Heat an 8-inch crêpe pan or omelet pan over medium-high heat until it feels hot when you hold your hand above it. Brush lightly with some of the remaining melted butter. Ladle in about 3 tablespoons of batter and tilt or swirl the pan to spread the batter evenly. Cook until the crêpe's surface is covered with bubbles and the edges can be easily lifted away from the pan so that you can see if the underside is golden. When the underside is golden, after about 2 minutes, flip the crepe, using a thin spatula or, very carefully, your fingertips. Cook the other side for 30 seconds and transfer to a plate. Repeat with the remaining batter, stacking the crêpes as you go along. The recipe yields about fifteen 6-inch crêpes or ten to twelve 8-inch crêpes.

3If you aren't using the crêpes right away, stack them between pieces of parchment or wax paper, wrap them in foil, and refrigerate or freeze.

Homemade Potato Chips

Makes 12 - 16 servings

INGREDIENTS

4 pounds baking potatoes or Yukon Gold potatoes, scrubbed clean Peanut oil for deep frying

Kosher salt

Seasoning possibilities

Salt mixed with cayenne

Freshly grated Parmesan

Salt mixed with chopped fresh thyme or rosemary

Thinly sliced or slivered truffles

METHOD

1If the potatoes have thick, gnarly skins, as older potatoes do, peel them. Otherwise, just scrub. Using the adjustable slicing blade set at 2mm in your food processor slice the potatoes crosswise into very thin slices and put them in a bowl of cold water. Do not use excess force with the food pusher as this will result in uneven slices. Leave them to soak for about 10 minutes, then drain and very carefully pat the slices completely dry with separate layers of paper towels.

2Put several inches of oil in an automatic deep fryer or a deep, heavy pan or skillet. Set the deep fryer or bring the oil in the pan to 350°F.

3In batches, deep-fry the potato slices, turning them with a wire strainer if necessary to cook them evenly until they turn light golden brown, 2 to 3 minutes. Lift out the basket or scoop out the potatoes with a deep-fry skimmer and spread them onto paper towels to drain. Sprinkle right away with salt and your choice of seasonings. Bring the oil back up to 350°F before adding the next batch. Arrange the chips attractively in one or more napkin-lined baskets and serve.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)