Cream of Herb and Potato Tête de Moine AOC Crêpes

Catégorie : Entrées

Temps de préparation :
45 min

Temps total :
45 min

Portions :
4

 
  • 500 g potatoes
  • 3 eggs
  • 50 g flour
  • 100 ml milk
  • Salt, pepper, nutmeg
  • 2 tbsp. mixed herbs
  • 200 g crème fraîche
  • Salt and pepper
  • Roasting butter or cream
  • 8 Tête de Moine AOC rosettes
Cream of Herb and Potato Tête de Moine AOC Crêpes

DIRECTIONS:

Crêpes: peel potatoes, cut in pieces, and boil in salted water until soft. Drain, turn off burner, and leave potatoes to sit on burner until water evaporates.

Pass through a vegetable mill while still hot.

Mix potato purée with remaining ingredients.

Season. Let stand 10 minutes.

Sauce: chop mixed herbs and fold into crème fraîche. Season. Cook on both sides in butter for 2–3 minutes over moderate heat.

Potato mixture makes 16 crêpes.

Cover and place finished crêpes in a warm oven (50°C).

Cover plates with herbed crème.

Arrange crêpes and top with Tête de Moine AOC rosettes.