Criques au Caviar

Delicate potato pancakes topped with crème fraîche and domestic caviar..

Criques au Caviar

For the Crème Fraîche

6 oz fresh heavy cream
2 oz cultured buttermilk

Gently heat heavy cream to 105 degrees (use a thermometer), then remove from heat and stir in buttermilk.  Transfer to a glass jar, cover with a napkin and allow to stand at room temperature until thick, about 24-36 hours.  Transfer to the refrigerator and age for 24 hours.  Use within 7-10 days.

For the Criques, (about 6 2-3 inch pancakes, adapted from a recipe by Jacques Pépin)

1 cup Yukon gold or fingerling potatoes
1 large farm-fresh egg
1/2 teaspoon baking powder
1 spring onion, slivered
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon cultured butter
fine sea salt and freshly-ground black pepper

Peel and dice potatoes and transfer to the bowl of a food processor.  Add egg and pulse until smooth.  Stir in baking powder and onion and season to taste with salt and pepper.  Heat butter in a heavy skillet over medium heat until shimmering, then pour batter into 2-3 inch pancakes.  Allow to cook undisturbed until the edges begin to brown and the pancake releases itself from the pan.  Flip and cook until golden brown, then transfer to a wire rack hold in a warm oven until ready to plate.

To serve, dress criques with a bit of smoked salmon or applesauce perhaps, or my favorite, crème fraîche and caviar.

16 thoughts on “Criques au Caviar

  1. Your photo caught my attention on Tastespotting. I just had to make Potato Pancakes for breakfast.

    You have a wonderful blog. I plan to visit often.

    I am showcasing your blog on the Saturday Blog Showcase being hosted this week by Lori of All That Splatters.

  2. Such a stunning blog. I love the recipe too – is chestnut flour relatively easy to find? I’m in LA, and I will scout around for it. Such extraordinary and rich photos. Congratulations.

    1. Thanks! Chestnut flour isn’t common, but should be available in “upscale” stores around the country as well as online.

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