Potato Crepes Mere Blanc

Ingredients

• 1 pound boiling potatoes, scrubbed
• 1 ½ tablespoons flour
• Salt to taste
• ⅛ teaspoon freshly ground white pepper
• 3 eggs
• ⅓ cup heavy cream
• 1 to 2 tablespoons milk, optional
• 8 tablespoons unsalted butter
• Sour cream or creme fraiche and caviar, or sugar and jam, optional, for serving

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    284 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 152 milligrams cholesterol; 48 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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18 – 20 crepes, 6 servings

Preparation

1. Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes. Drain, then peel and finely mash the potatoes in a mixing bowl. You should have about 1 1/2 cups potato puree.
2. Add flour and salt and pepper, then beat in the eggs one at a time. Add the cream, mix until smooth, cover and refrigerate overnight.
3. The next day the mixture should have the consistency of Russian dressing. If it is too thick, thin it with a tablespoon or two of milk. Check seasonings.
4. Preheat oven to 200 degrees. Place 1 1/2 tablespoons of the butter in a large, heavy skillet over medium heat. 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. You should be able to fry 3 pancakes at a time, allowing enough space between them so they have a nice round shape. They should be about 3 1/2 inches in diameter. Cook about a minute on the first side, flip them over and cook about 30 seconds longer. Remove from the pan, and place on a heatproof platter in the oven to keep warm. Continue adding butter to the pan and frying the rest of the batter.
5. 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.

1 hour 30 minutes