VEGAN CRÊPES DE POMME DE TERRE

[Vegam Grated Potato Pancakes] ...Julia says that these are excellent with roasts, steaks, or chops...so we had ours with in improvised vegan tofu steak......you can check that simple 'recipe' out over at Affectioknit...

...you start these 'crêpes' out with a sort of cream sauce...made with vegan cream cheese, vegan eggs, and some flour and salt and pepper...and then you stir in some vegan swiss cheese if you have it...I did not...so I just used the Violife mozzarella...and it was fine...

...then you peel and grate your potatoes...Julia specifies baking potatoes for this recipe...so we used Idahos...and then like we often do with sort of wet things...you take a scrupulously clean kitchen towel and wring the excess moisture out of the potatoes...

...and then you add some vegan cream a little at a time...and Julia specifies the texture for the mixture "the consistency of a thick, creamed cole slaw — not runny."...

...then you just melt some vegan butter and oil in a skillet over medium high heat...

...and then again...Julia is pretty specific about the size of these little crêpes..."ladle 3 piles of batter into the skillet to form 3 crepes approximately 3 inches in diameter and 3/8 inch thick..."

...and then you just fry them for 3-4 minutes on each side until golden brown...

...we had ours with our vegan tofu steaks...carrots and spinach...and applesauce...

...they were perfect...

...so delicious...and different from my usual potato pancakes made from leftover mashed potatoes...the texture was a little bit different and they tasted fresher...really really good...

Substitutions:

Violife Cream Cheese for the Cream Cheese
Violife Mozzarella for the Swiss Cheese
Aqua faba for the eggs
Earth Balance for the Butter
Cashew Cream for the cream

Recipe here: Mastering the Art of French Cooking (pp/ 521-523)