Potato Crepes
35 min
total
4
people
285
calories per serving
Ingredients
4 people
- 500 gPotato (boiled and peeled)
- 100 mlWhole milk (room temperature)
- 50 gWheat flour
- 3 pcEgg (beaten)
- 40 gSalted butter (for cooking)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchNutmeg
Method
A soft and melting texture with a hint of brown butter. The surface should be evenly golden with slightly lacy edges.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the fridge for up to 24 hours. Reheat gently in a pan with a little butter.
4.8
6 reviews
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