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Crêpes Parmentier

These superior crêpes go very well with meat or poultry dishes.

  1. Prepare the clarified butter by melting it in a small saucepan.
  2. As soon as it begins to foam, gently skim off the foam until it is completely clear. 
  3. Set the clarified butter aside in a small glass ramekin.
  4. Cook the potatoes in salted water, then purée them in the mixing bowl.  
  5. Mix in the milk and allow to cool.
  6. Mix in the 3 spoonfuls of flour then, one at a time, the whole eggs, followed by the whites.
  7. Mix with a hand-powered beater or a wooden spoon until the consistency is that of thick cream.  Heat the gas simmer plate.
  8. To cook each crepe, butter the pan and pour in the mixture: the pancakes will form naturally. Brown one side, then the other.  Keep warm until ready to serve.


  • 400g butter
  • 500g peeled potatoes
  • ½ litre of milk
  • 3 tablespoons flour
  • 3 whole eggs
  • 4 egg whites
  • Salt


  • 1 small saucepan
  • 1 small ladle 
  • 1 glass ramekin
  • 1 food mill
  • 1 wooden spoon
  • 1 hand-powered beater
  • 1 glass mixing bowl
  • 2 small blini pans