Crêpe Soho au Caviar de Plantes & Beurre Blanc
A soft golden potato crêpe with silky shallot beurre blanc and kelp caviar.
frenchmain
⚠ Contains allergens
glutensoy
Ingredients
For the batter
- 300 g starchy potatoes
- 50 g all-purpose flour
- 10 g cornstarch
- 1/2 tsp salt
- 1/2 tsp baking powder
- 200 ml unsweetened oat or soy milk
- 25 g vegan butter or neutral oil
- nutmeg— pinch
For the vegan beurre blanc
- 2 shallots— small, about 60 g
- 120 ml dry white wine
- 30 ml white wine or champagne vinegar
- 115 g cold vegan butter
- 30 ml oat or soy cream— optional
- 1/2 tsp sea salt
- ground white pepper— pinch
- 2 ml fresh lemon juice— 2–3 ml
To see full recipe:
View the original recipe by Alexis Gauthier ↗