Potato Crepes

A soft and melting texture with a hint of brown butter. The surface should be evenly golden with slightly lacy edges.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 287
• Protein: 9 g
• Carbs: 31 g
• Fat: 13 g

Ingredients

• 500 g Potato ( boiled and peeled )
• 100 ml Whole milk ( room temperature )
• 50 g Wheat flour
• 3 piece Egg ( beaten )
• 40 g Salted butter ( for cooking )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg

Instructions

1. Preparing the base

   Mash cooked potatoes into a very fine puree with no lumps. Gradually incorporate whole milk to loosen the mixture until it reaches a smooth consistency that coats the spatula.

2. Binding the batter

   Add wheat flour and eggs one by one. Whisk vigorously to smooth the batter. Season with grey sea salt, ground black pepper, and a pinch of nutmeg.

3. Cooking with butter

   Melt a knob of salted butter in a hot pan until foamy. Pour small mounds of batter. When the edges lift and the side is golden, flip gently. The crepe should remain soft to the touch.

Chef's tips

• Pass the puree through a fine sieve for a silky texture, that is the secret of great chefs.
• Do not overwork the batter after adding the flour to prevent it from becoming elastic.
• The butter should be browned (noisette) but never burnt.

Storage

Store in the fridge for up to 24 hours. Reheat gently in a pan with a little butter.