Crêpes de Vonnas - Potato Pancakes

Ingredients

500 g (18 oz.) white-fleshed potatoes
3 tbsp. flour
3 whole eggs
4 egg whites
2 tbsp. crème fraîche
400 g (14 oz.) clarified butter
10 g (2 tsp.) salt
50 ml (3 tbsp.) milk

Directions

Making the pancakes

Peel the potatoes.
Cook in boiling salted water. Drain the potatoes and, using a food mill, purée them with the milk. Let cool.
Sift the flour. Mix it into the cooled potato and add the whole eggs one at a time, mixing well after each addition. Then add in the unbeaten egg whites. Combine well.
Blend in the crème fraîche one spoonful at a time without overmixing the batter. It should have the consistency of hot pastry cream.

Cooking the pancakes

Heat 4 tbsp. of clarified butter in a large skillet over high heat.
Pour small tablespoonfuls of batter into the very hot butter: the circles will form by themselves. Depending on the size of the skillet, you can cook from 4 to 6 pancakes at a time;
let brown and then turn to cook the other side.
Drain the pancakes on paper towels as they are cooked, then transfer them to a hot serving platter. Keep warm until ready to serve.