Potato Pancakes with Caviar (Criques)

By kathryns

from J. Pepin. Serve with creme fraiche which can be made days ahead

Ingredients

• for 6, 2-3" pancakes:
• 6 oz fresh heavy cream
• 2 oz cultured buttermilk
• 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

Preparation

Step 1

Creme Fraiche:

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.

pancakes:

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.