Potatoe Crêpes

[Potatoe Crêpes; mb©-05]

CARNIVAL OF RECIPIES #52
~~Potatoe Crêpes~~
Sometimes the most simple recipe, can be the most cherished..

(Serves 6)
1 lb (500g) potatoes
2 cups plus 1 tablespoon (50cl) milk
Generous 1/3 (60g) flour
3 whole eggs plus 4 egg whites
4 tablespoons heavy cream
1- 1/3 cups (300 g) clarified butter
Salt and pepper

How-to:
Peel the potatoes and boil in salted water. Mash them while hot, adding the milk as you do so. Leave to cool, then stir in first the flour, then the eggs one by one and the egg whites (don’t beat them). Last, stir in the cream. Try to stir just enough to make a smooth “batter” about the consistency of a pastry cream.
Add salt and pepper as needed
Heat in frying pan as much clarified butter as you would to cook an omelette. When the butter is quite hot, use a spoon to make little mounds of the potatoe mixture in the pan. The mounds will spread out to make crêpe-like mounds. The crepes should not touch each other while they are cooking.
Cook the crêpes over high heat, turning each one over once. Cook just long enough to brown both sides. Serve them on individual dinner plates or on one large platter. These crêpes are excellent with main entrée, but they can also be sprinkled with sugar and served as desert. (^_^)

Tip: 1. The batter can be prepared up to 24 hours before making the crêpes. (If refrigerated, it should be warmed to room temperature before using.)
Tip: 2. Carefully place plates to warm, prior to serving.