Light Vonnas Potato Crêpes

📝 Ingredients

• 400 g floury potatoes (2 large ones of about 200 g each)
• 40 g plain flour
• 3 eggs
• 100 ml semi-skimmed milk
• 10 g unsalted butter
• 200 g fromage frais 3%
• 10 g fresh chives
• Salt, black pepper, nutmeg

🍴 Utensils

• Saucepan
• Potato masher
• Mixing bowl
• Whisk
• Non-stick frying pan
• Spatula

📖 Steps

1. Peel the potatoes, cut them into pieces of the same size and put them in a saucepan of cold salted water. Bring to a boil, then cook for 20 min over a medium heat, until the tip of a knife slides in without resistance.
2. Drain, return the potatoes to the hot pan over a low heat for 1 min to steam off the moisture, then mash finely with a potato masher. Don't use a blender: the mash would turn gluey. Leave to cool slightly for 10 min.
3. Stir the flour into the warm mash with a spatula, then the eggs one at a time, mixing well after each. Gradually add the milk, whisking, until you have a thick, smooth batter that falls from the spoon in a heavy ribbon. Season with salt and pepper and grate in a little nutmeg.
4. Make the sauce by mixing the fromage frais with the finely snipped chives, salt and pepper, then keep it in the fridge. Preheat the oven to 90 °C to keep the crêpes warm while you cook the rest.
5. Melt a quarter of the butter in a large non-stick frying pan over a medium heat and spread it with kitchen paper. Drop in 5 heaped tablespoons of batter, well spaced: they spread by themselves into small 7 to 8 cm crêpes.
6. Cook for 2 min, until small bubbles appear and the edges have set, then flip with a spatula and cook for another 1 min 30 sec. The crêpes should be golden on both sides and puffed. Keep warm in the oven and continue with the rest of the batter and butter.
7. Serve the crêpes piping hot, about 9 per person, with the well-chilled chive fromage frais: the hot-cold contrast is what gives this speciality of the Ain region all its charm.