Crepe Parmentier Royale

Name: Crepe Parmentier Royale
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 serving
Ingredients: 2 egg yolks; 1 teaspoon vinegar; 1 cup butter, melted; Pinch salt; 1 teaspoon lemon juice; 2 cups cooked potato puree; 2 1/2 tablespoons all-purpose flour; 2 1/2 tablespoons cream; 5 eggs; 1 teaspoon salt

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Level: Intermediate
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 1 serving

Level: Intermediate
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 1 serving

Ingredients

HOLLANDAISE SAUCE:

2 egg yolks

1 teaspoon vinegar

1 cup butter, melted

Pinch salt

1 teaspoon lemon juice

Crepe Parmentier:

2 cups cooked potato puree

2 1/2 tablespoons all-purpose flour

2 1/2 tablespoons cream

5 eggs

1 teaspoon salt

Directions

In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly. When reached a ribbon pattern consistency while continuing to whisk, remove from the heat. Whisk in melted butter slowly and season with salt and lemon juice.;
Crepe Parmentier:
In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well. Pass through a fine sieve to ensure there are no lumps. Heat 4 roesti pans with a teaspoon of oil in each. Spoon the mixture evenly into each pan once hot. Cook until edges become golden brown. Take the pans off the heat and place into a hot oven. Bake for about 8 to10 minutes and then finish under the salamander to get an even golden color.
Serve with Hollandaise sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.