Recipe courtesy of Harvey's

Crepe Parmentier Royale

  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 1 serving
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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

  1. 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.;
  2. Crepe Parmentier:
  3. 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.
  4. Serve with Hollandaise sauce.

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