Crepes Parmentier

1. 1

   Microwave the potatoes with 2 tablespoons water on high for a few minutes until tender.

2. 2

   In a large bowl, whisk to combine all the other ingredients except the salt, pepper and butter.

3. 3

   When the potatoes are done and still steaming, run them through a ricer or food mill into the bowl.

4. 4

   Mix this batter well and season.

5. 5

   Melt the butter in a saucepan over low heat, skimming the froth.

6. 6

   Turn off the heat.

7. 7

   After giving the white solids a few minutes to settle, tilt the pan and pour the liquid butter slowly into a second saucepan, leaving the solids behind.

8. 8

   Warm one tablespoon of this clarified butter in a nonstick skillet over medium heat.

9. 9

   Fry 3 crepes, using a tablespoon of batter for each.

10. 10

    When the tops are nearly set, about a minute and a half, flip them and briefly fry the other side.

11. 11

    Transfer them to a platter in a low oven.

12. 12

    Repeat with more butter and more batter until the batter is gone.

* Per serving · 4 servings · Values may vary.

No additional tips available.