Potato Crepes Mere Blanc

1. 1

   Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes.

2. 2

   Drain, then peel and finely mash the potatoes in a mixing bowl.

3. 3

   You should have about 1 1/2 cups potato puree.

4. 4

   Add flour and salt and pepper, then beat in the eggs one at a time.

5. 5

   Add the cream, mix until smooth, cover and refrigerate overnight.

6. 6

   The next day the mixture should have the consistency of Russian dressing.

7. 7

   If it is too thick, thin it with a tablespoon or two of milk.

8. 8

   Check seasonings.

9. 9

   Preheat oven to 200 degrees.

10. 10

    Place 1 1/2 tablespoons of the butter in a large, heavy skillet over medium heat.

11. 11

    When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet, allowing it to spread by itself.

12. 12

    You should be able to fry 3 pancakes at a time, allowing enough space between them so they have a nice round shape.

13. 13

    They should be about 3 1/2 inches in diameter.

14. 14

    Cook about a minute on the first side, flip them over and cook about 30 seconds longer.

15. 15

    Remove from the pan, and place on a heatproof platter in the oven to keep warm.

16. 16

    Continue adding butter to the pan and frying the rest of the batter.

17. 17

    Serve the crepes warm as a side dish, or topped with caviar and sour cream or creme fraiche or, for dessert, with jam and a sprinkling of sugar.

* Per serving · 4 servings · Values may vary.