Potato Pancakes from Vonnas
Known in French as “Crêpes Vonnassiennes” or “Crêpes Parmentières”, these fluffy little Potato Pancakes are actually properly known as “Crêpes” and are a delicious specialty hailing from Vonnas, in the Auvergne-Rhone-Alpes region of France. The recipe was created by Elisa Blanc (known as “Mère Blanc”) who was the grandmother of legendary Michelin-star Chef Georges Blanc. She invented these small-sized pancakes made from mashed potatoes mixed with milk and eggs, until reaching a liquidy batter consistency, which is then cooked on a pan. This home-style regional specialty is not so much…
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 pound of potatoes, peeled (500g)
- Salt
- 3 tablespoons all-purpose flour
- 3 medium sized eggs + 4 medium size egg whites
- 2 tablespoons crème fraiche (or sour cream)
Instructions
- 1
Prepare the mashed potatoes - Bring a big pot of water to a boil. Add a sprinkle of salt and add the potatoes (peeled). Boil until tender. Drain and mash until smooth (but thick). Set aside to cool.
- 2
Once cooled a bit, add the flour and mix until just incorporated. Add the eggs, egg whites and cream and mix well. The batter should be smooth and liquidy (but not too liquidy, a bit custard-like).
- 3
On medium-low heat, melt a dollop of butter in a frying pan.
- 4
Add a small ladle of the batter onto the pan. Cook for 2-3 minutes, until bubbles start to form (just as if you were making pancakes.) Flip and cook 1 more minute, until golden. Repeat for each pancake.