Cook the peeled potatoes in salted water. Drain very well, put through a fine vegetable mill. Work the mashed potatoes, adding the hot milk little by little. Allow to cool. Pour the sifted flour over the mashed potatoes, combine, mix in the eggs one by one, then add the cream. Leave this slightly liquid batter to settle for 1 hour. Melt the butter in a saucepan over a very low heat, it will become clear like oil and white sediment will form in the bottom. Strain the melted butter through a fine cloth. Keep aside. Pour 1 tablespoon of clarified butter into a large frying pan. When hot, make 3 or 4 crÉpes, 4 inches in diameter, by pouring the dough with a small ladle or a tiny bowl. As soon as browned, turn with a spatula to brown the other side. These crÉpes can be served alone with a roast beef, leg of lamb or game. But you can also serve them sweetened with sugar for dessert.
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2 lbs big potatoes
salt
1 pint milk
1 cup flour
7 big eggs
4 tbsp crÅme fraöche
fine granulated sugar (optional)
2/3 lb butter
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25
mn
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15
mn
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Bruno Maringue recommends you a quality Beaujolais wine with these crÉpes: Chiroubles, JuliÄnas or Morgon.
