Crêpes Parmentier

Half pancake, half potato cake, these are good served as part of a brunch. Don’t attempt to make them too large, 4 inches in diameter is best.

Ingredients

  • 8 oz (225 g) potato, peeled, cooked and puréed
  • 1 teaspoon salt
  • ½ pint (275 ml) milk, warmed
  • 2 large eggs, beaten
  • 1 tablespoon cream
  • 2 oz (50 g) clarified butter

Method

Make a batter with the potato, salt, milk, eggs and cream, and leave to stand for 1 hour.

Add enough cold water (approx. 2–4 fl oz/50–110 ml) to give the batter the consistency of thin cream. Heat the butter in a wide frying pan and cook the crêpes for about 1 minute on each side or until browned.

Marilyn Monroe once posed as ‘Miss Idaho Potato’.

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