One of my greatest gastronomic experiences was a meal at Georges Blanc’s restaurant at Vonnas near Bourg en Bresse. While the entire meal was perfection, these little pancakes stole the show. They always remind me of ice cream in wafers because the base forms a crusty surface and the potato ‘filling’ puffs but remains smaller in circumference. I tend to make these lovely pancakes when I have leftover mashed potato and recently made sufficient for two servings from 190g mash, 1 tbsp each crème fraiche and sifted flour and two eggs.
Prep: 15 min
Cook: 15 min
500g waxy-variety or new potatoes, thinly peeled
3 eggs, separated and 1 extra egg white
3 tbsp double cream
clarified butter for frying
Boil the potatoes and mash with a little of the milk. Cool, then mix in the sifted flour, egg yolks and cream. Whisk the egg whites and fold them into the mixture but don’t beat anything too long or too vigorously.
Using a non-stick pan, heat a knob of butter and drop in ¾ tbsp batter. Cook on both sides, using a metal spatula to turn. Cook in batches without crowding the pan and keep the pancakes warm in the oven until you’ve finished the batter. Should you make the batter in advance, it can be store din the fridge but must be bought back to room temperature for you start cooking. And stir first.
This and other recipes from Georges Blanc’s restaurant, La Mere Blanc, can be found in Ma Cuisine des Saisons, translated and adapted by Caroline Conran.