-
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
Drain, then peel and finely mash the potatoes in a mixing bowl.
-
3
You should have about 1 1/2 cups potato puree.
-
4
Add flour and salt and pepper, then beat in the eggs one at a time.
-
5
Add the cream, mix until smooth, cover and refrigerate overnight.
-
6
The next day the mixture should have the consistency of Russian dressing.
-
7
If it is too thick, thin it with a tablespoon or two of milk.
-
8
Check seasonings.
-
9
Preheat oven to 200 degrees.
-
10
Place 1 1/2 tablespoons of the butter in a large, heavy skillet over medium heat.
-
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
You should be able to fry 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
-
13
They should be about 3 1/2 inches in diameter.
-
14
Cook about a minute on the first side, flip them over and cook about 30 seconds longer.
-
15
Remove from the pan, and place on a heatproof platter in the oven to keep warm.
-
16
Continue adding butter to the pan and frying the rest of the batter.
-
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.
