Crêpes Vonnasienne

• 250 g (9 oz) floury potatoes, peeled and cut into chunks
• 100 ml (3½

Place the potatoes in a pan, cover with cold water, add some salt and bring to the boil. Cover and simmer until tender, then drain in a colander and return the potatoes to the pan. Add the milk and mash well, making sure there aren’t any lumps. Whisk in the potato flour, then whisk in the whole eggs one at a time, followed by the egg whites. Add the cream and season to taste. Leave to rest for