Crepe Parmentier Royale Recipe

Name: Crepe Parmentier Royale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks; 1 teaspoon vinegar; 1 cup butter, melted; Pinch salt; 1 teaspoon lemon juice; 2 cups cooked potato puree; 2 1/2 tablespoons all-purpose flour; 2 1/2 tablespoons cream; 5 eggs; 1 teaspoon salt

Servings: persons

1
In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly.
2
When reached a ribbon pattern consistency while continuing to whisk, remove from the heat.
3
Whisk in melted butter slowly and season with salt and lemon juice.
4
In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well.
5
Pass through a fine sieve to ensure there are no lumps.
6
Heat 4 roesti pans with a teaspoon of oil in each.
7
Spoon the mixture evenly into each pan once hot.
8
Cook until edges become golden brown.
9
Take the pans off the heat and place into a hot oven.
10
Bake for about 8 to10 minutes and then finish under the salamander to get an even golden color.
11
Serve with Hollandaise sauce.
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 egg yolks, 1 teaspoon vinegar, 1 cup butter, melted, Pinch salt, and more.

Yes, Crepe Parmentier Royale falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crepe Parmentier Royale

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