0 (0)

Sides, Vegetarian

Potato crepe (crique)

Paul Bocuse, where were you when I needed you? In 1982, the year "Bocuse in Your Kitchen" was first published, I was working my way through Julia Child's "Mastering the Art of French Cooking." Of course that's a great way ... Read more

Total time: About 25 minutes | Serves 2 to 3
  • 1 pound russet potatoes
  • 1 egg
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 tablespoons olive oil, divided

Step 1Wash the potatoes, wipe them dry and peel them (do not wash after peeling, but wipe them off with a dry cloth if necessary). Using a box grater, grate the potatoes coarsely. Place them in a bowl with the egg, salt and pepper and mix well. All this should be done just before cooking them.

Step 2Heat 2 tablespoons of the oil in a 12-inch frying pan (preferably cast-iron). When it is very hot, add all the grated potatoes and spread them out with the prongs of a fork, pressing down on them lightly to make a large crepe, or pancake, of even thickness. Cook over medium-high heat for 6 to 8 minutes, or until the underside has browned, then slide the crepe out onto a large plate.

Step 3Place the remaining oil in the pan, then place a second plate on top of the crepe and turn it upside down. Lift off the first plate and slide the crepe back into the pan to finish cooking 6 to 8 minutes on the second side. Serve immediately.

Note: Adapted from "Bocuse in Your Kitchen" by Paul Bocuse. "Serve as a garnish with meat or as a light lunch," Bocuse writes, "accompanied by a green salad flavored with a little garlic, if you like it, and an oil and vinegar dressing made with olive oil and seasoned with fine chopped fresh herbs (parsley, chervil, chives, tarragon, etc.), depending on what's in season.".
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

​​​​​​​Soy-Braised Swiss Chard with Shallot-Marinated Beets
Roasted rainbow cauliflower tacos
Perfect baked polenta
Risotto With Asparagus