Crêpes Parmentier
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Ingredients
Ingredients
- 14oz Butter (3.5 sticks)
- 2 lbs. Peeled Potatoes
- 2 cups Milk
- 3 tablespoons Flour
- 3 Whole eggs
- 4 Egg whites
- Salt
Note
YOU WILL NEED THESE FOLLOWING UTENSILS FOR THIS RECIPE:
- 1 Small pan
- 1 Small ladle
- 1 Glass ramekin
- Vegetable mill
- Wooden spoon
- Hand mixer
- 2 Small frying pans
Directions
| Step 1 | |
| Prepare clarified butter by heating in a small pan. | |
| Step 2 | |
| When it starts to foam, skim the top delicately until it is quite clear. | |
| Step 3 | |
| Reserve clarified butter in the small ramekin glass. | |
| Step 4 | |
| Boil potatoes in salted water then work them through the mill into the salad bowl. | |
| Step 5 | |
| Add milk and let cool. | |
| Step 6 | |
| Incorporate the 3 spoonfuls of flour as well as the whole eggs one by one, then the egg whites. | |
| Step 7 | |
| Blend batter with hand mixer to obtain consistency of thick cream. Warm the two small frying pans on the warming plate. | |
| Step 8 | |
| For each serving, butter the frying pans and pour the batter; the wafers are formed by cooking on one side, then sliding into the other pan. Keep reserved crepes warm. | |