Ingredients: 1 pkg of IP potato purée 1 pkg of IP plain pancake 4 oz of egg white 4 oz of water Any herbs or spices you wish to enhance the particular flavor of ideas include parsley, chives, oregano, thyme, cumin, paprika, or any of your favorite blends
Whisk together egg whites, water and add any additional herbs that you desire now. Whisk in your potato purée and your plain pancake until the batter is nice and smooth. Using 2 tbsp at a time, spread into a thin crêpe shape in a sauté pan. Cook both sides over low heat. Remove and cool on a cutting board. Repeat until batter is finished. Yield: divide into two equal servings.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes