Crêpes Parmentier Food
CRêPES PARMENTIER
Steps:
- Microwave the potatoes with 2 tablespoons water on high for a few minutes until tender. In a large bowl, whisk to combine all the other ingredients except the salt, pepper and butter. When the potatoes are done and still steaming, run them through a ricer or food mill into the bowl. Mix this batter well and season.
- Melt the butter in a saucepan over low heat, skimming the froth. Turn off the heat. After giving the white solids a few minutes to settle, tilt the pan and pour the liquid butter slowly into a second saucepan, leaving the solids behind. Warm one tablespoon of this clarified butter in a nonstick skillet over medium heat. Fry 3 crepes, using a tablespoon of batter for each. When the tops are nearly set, about a minute and a half, flip them and briefly fry the other side. Transfer them to a platter in a low oven. Repeat with more butter and more batter until the batter is gone.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 349 milligrams, Sugar 1 gram, TransFat 1 gram
CREPES
Steps:
- Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
- Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
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- When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones. I find about 6 tablespoons to work well for this amount of batter.
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