Mere Blanc's Potato Pancakes
Mere Blanc's Famous Potato Pancakes
These potato pancakes or Vonnas crepes as they are known in France are perfect on their own, with caviar or even served with a simple roast chicken. They make the perfect dish when hosting a dinner at home because of their rare combination of ease and elegance.
Potato Pancakes with Caviar by Francois de Melogue
Potato Crepe Batter
1 pound Yukon gold potatoes
1/4 cup milk
3 tablespoons flour
3 eggs
4 egg whites
4 tablespoons cream
Potato Crepe Batter
Boil Yukon gold potatoes till mashable, about 15 minutes.
While still hot, peel potatoes and mash in a food mill or potato press.
Add milk, flour, and whole eggs.
Lightly beat egg whites then fold in.
Add cream and adjust seasoning. You may want to add a few grates of nutmeg.
Cook tablespoons of crepe batter in a nonstick pan with lots of butter. When they are brown and crispy flip over and finish cooking on the other side. Despite the name and your possible connotations with it, these crepes are more like thick pancakes.
Boiling Potatoes: try adding an unpeeled garlic clove, a bay leaf, a sprig of rosemary and thyme, and a sprinkle of coarse sea salt to the boiling water. It will add depth and flavor to your potato dishes.
