These superior crêpes go very well with meat or poultry dishes.
Prepare the clarified butter by melting it in a small saucepan.
As soon as it begins to foam, gently skim off the foam until it is completely clear.
Set the clarified butter aside in a small glass ramekin.
Cook the potatoes in salted water, then purée them in the mixing bowl.
Mix in the milk and allow to cool.
Mix in the 3 spoonfuls of flour then, one at a time, the whole eggs, followed by the whites.
Mix with a hand-powered beater or a wooden spoon until the consistency is that of thick cream. Heat the gas simmer plate.
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.