Recipe for Grated Potato Pancakes (Crepes De Pommes De Terre) 
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Yield:
24 pancake
Ingredients:
Amount Ingredient
1 x (8-ounce) package reduced-fat cream cheese, at room temperature
3 tbl all-purpose flour
2 x eggs
1/2 tsp salt
1/8 tsp pepper
3 oz grated Swiss cheese (1 1/2 cups)
1/2 lb baking potatoes, peeled and grated (about 4 cups)
1 tbl fat-free half-and-half
4 tsp butter (divided)
Instructions:
Instructions: Makes 24 pancakes, 3 inches in diameter

Blend the cream cheese, flour, eggs, salt and pepper in a large mixing bowl with a fork. Stir in the grated cheese.

A handful at a time, twist grated potatoes into a ball in the corner of a towel and extract as much juice as possible. (You can also pile them into a salad spinner and spin until most of the liquid is released.) Blend into the cheese and eggs, then stir in the half-and-half to make the mixture creamy.

Over medium to medium-high heat, heat 1/2 teaspoon each of butter and oil in a large frying pan. When sizzling, make 6 mounds of potato batter and cook until bubbles appear on the top of the pancakes, about 3 to 4 minutes. They will be well-browned and crisp-looking. Turn and cook 4 to 5 minutes more on the other side, browning them again. Repeat with remaining batter. If not served immediately, arrange on a single layer on a baking sheet and leave uncovered.

Crisp for several minutes in a preheated 400-degree oven. -

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