Soft dough with raisins deep fried until golden
- 1 teaspoon active dry yeast
- 1 cup lukewarm water
- 2 teaspoons white granulated sugar
- 2 large white potatoes boiled and well mashed and cooled
- 3 large eggs slightly beaten
- 1/4 cup of butter
- 1 1/4 tablespoons vegetable oil
- 1 teaspoon salt
- 11 cups all purpose flour
- 1 cup raisins (optional)
- 1 1/2 to 2 cups lukewarm water
- Vegetable oil for deep frying
- White granulated sugar for rolling
- Dissolve 2 tablespoons of sugar into 1 cup of lukewarm water. Add 1 teaspoon of yeast and stir to dissolve. Set aside until yeast mixture starts to foam.
- In a large bowl or container, add the cooled and mashed potatoes, eggs, butter and 1 1/4 tablespoons vegetable oil.
- Add the prepared yeast mixture.
- Add 1 teaspoon salt to the flour and add all of this to the potato mixture.
- Add the raisins if using.
- Mix all the ingredients together to form a dough. While constantly beating the dough with your hands (by grabbing and lifting the dough), add the water a little at a time with your hands to the dough. You want to continue this until you have a very uniform, soft and sticky dough (about 10 minutes) (you may or may not use all of the water to get to this stage).
- Now cover the dough with plastic and let it sit until it has doubled in size.
- Once it has doubled in size, beat it down again then set aside and let it rise to double one more time.
- Measure the oil into a deep frying pan to a depth of about 3 inches. Using a deep fry thermometer, heat the oil to 350 degrees F
- Dip your hands into a separate bowl of room temperature oil before grabbing a small quantity of dough, stretch it out slightly and very carefully place into the hot oil. Turn the crespelle a couple of times and cook until they are deep golden in colour and have puffed up (this will take about 2 minutes). Cook only 3 or 4 at a time depending on the size of the crespelle and the size of the pan.
- Once they are cooked, remove them with a slotted spoon, letting any oil drain back into the pan, then place them onto a paper towel lined pan.
- While still warm, roll them in sugar (to your liking) and place in a platter for serving.