Region: Italy
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Medium Difficulty
Very easy to prepare. Very versatile. 
These crispelle take about 15 minutes and become a quite elegant antipasto. Alternatively, you can pull out a cast-iron griddle and make them at the same time as Grouper with a Chickpea Flour Crust. Maybe you can even cook them for breakfast– I did once and they were fantastic.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
2 tablespoons extra-virgin olive oil
2 large potatoes (about 1 1/2 pounds)
3 tablespoons finely chopped onions
2 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
2 to 3 ounces salmon caviar
2 tablespoons whipped butter
2 ounces mascarpone cheese
1. Spread the olive oil on a rectangular cast-iron griddle that covers 2 burners and heat over medium-high heat until it begins to smoke.
2. Meanwhile, peel the potatoes and grate quickly into a bowl. Mix with the onion, garlic, salt and pepper to taste. Divide the potato in half and place each half over the portion of the griddle that rests over the burner. Flatten them into crêpes (that is, crispelle) with a spatula until they are about 1/8 inch thick and 6 to 7 inches in diameter.
3. Cook until well browned, about 7 to 8 minutes. Turn with a spatula and continue cooking for another 7 to 8 minutes. Remove from the heat and spread the butter over the hot crispelle. Spread the salmon caviar and the mascarpone. Fold in half and cut in half and serve immediately.
Variation:
Note:
Posted: 12/11/2006
Referenced Recipes: