Entrée / Breakfast
Melissa's Corporate Chefs
2½ pounds Crescent Fingerling Potatoes, cooked
3 tablespoons Canola Oil
4 tablespoons Milk
1 large Egg, beaten
2 tablespoons Crème Fraîche
Melissa's Spice Grinder, Garlic and Herb, to taste
Melissa's Spice Grinder, Rainbow Peppercorn, to taste
1 tablespoon Unsalted Butter, melted
Put the potatoes in the blender with the canola oil and the milk and work to a smooth puree. Add the beaten egg, crème fraiche, and puree again. Season to taste with salt and pepper.
Heat a griddle or a large heavy pan over a moderate heat until it is hot. Lightly brush it with some of the butter.
Stir the potato batter, drop it in tablespoonfuls on to the griddle to form small rounds, and cook the pancakes until bubbles appear on the surface. Add more melted butter as necessary. Turn the pancakes, and cook them on the other side until they are golden.
Transfer them to a platter and keep them warm, covered, in a very low oven until ready to serve.
