Crêpes Parmentier

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.


  • 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


    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.