Now known in French as “Crêpes Vonnassiennes” or “Crêpes Parmentières,” these airy Potato Pancakes are authentically referred to as “Crêpes” and serve as a delightful specialty originating from Vonnas, situated in the Auvergne-Rhone-Alpes region of France.
The recipe, crafted by Elisa Blanc (affectionately known as “Mère Blanc”), the grandmother of the renowned Michelin-star Chef Georges Blanc, involves creating these petite pancakes by blending mashed potatoes with milk and eggs until achieving a liquid batter consistency, subsequently cooked on a pan.
They’re easy to prepare, delectable, versatile, and undoubtedly destined to become a household favorite. The incorporation of mashed potatoes imparts a uniquely flavorful taste and an incredibly delicate texture (an excellent way to utilize leftover mashed potatoes as well).
Traditionally in Auvergne, these potato pancakes are savored alongside a Bresse chicken with cream and mushrooms (Chef George Blanc’s signature dish). However, people relish them in various ways—served on their own with diverse toppings (I enjoyed mine with mushrooms, cheese, and spinach) or accompanying meals such as meat in sauce or even fish. They also make for a delightful dessert when paired with fruits and a sprinkle of powdered sugar.
These crepes also evoke similarities to blinis, making them suitable for serving with smoked salmon or tarama. Truly, their versatility knows no bounds!
Cooking notes:
– Opt for higher-starch potatoes (such as Russets or Yukon Golds) for the potato mash, steering clear of waxy potatoes.
– If using leftover potato mash, allow it to reach room temperature at least 1 hour before use. If too cold, the mash will be too firm, resulting in a batter that is too thick.
Makes: 20 pancakes Prep Time: 20 minutes Cooking Time: 30 minutes
INGREDIENTS
1 pound of potatoes, peeled (500g)
Salt
3 tablespoons all-purpose flour
3 medium-sized eggs + 4 medium-sized egg whites
2 tablespoons crème fraîche (or sour cream)
INSTRUCTIONS
Prepare the mashed potatoes – Bring a large pot of water to a boil. Add a pinch of salt and the peeled potatoes. Boil until tender. Drain and mash until smooth (but thick). Set aside to cool.
Once cooled slightly, add the flour and mix until just combined. Incorporate the eggs, egg whites, and cream, mixing well. The batter should be smooth and liquidy (but not excessively so, akin to a slightly custard-like consistency).
On medium-low heat, melt a dollop of butter in a frying pan.
Add a small ladle of batter to the pan. Cook for 2-3 minutes, until bubbles begin to form (similar to making pancakes). Flip and cook for an additional minute, until golden. Repeat for each pancake.