French Potato Crêpes


Preparation time: 20 minutes
Cooking time: 5 mins
Serves: 10 or more

Poached Eggs in Red Wine Sauce


  • 1lb (500g) potatoes
  • 4 oz (125g) cold butter
  • 1/3 cup (80ml) double cream
  • 3 Tbs double cream
  • 1 tsp baking powder
  • 2 eggs
  • Salt & pepper
  • Sour cream

Preparation Method

Peel, cube and steam the potatoes until they’re soft. Remove them from the steamer and mash well with the cold butter. Beat in the cream, then the flour and the baking powder. Beat in the two eggs and mix until smooth. Salt and pepper to taste.

Ladle the batter onto the preheated Lacanche smooth griddle plate. Cook the crepes until the surface bubbles and begins to dry. Then turn them over and cook on the other side. Serve hot with a dollop of sour cream. These are an excellent accompaniment to meats and roasts, and fish. Alternatively sprinkle some grated cheese (gruyere or parmesan) on top.

Recipe Tags: Starters

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