- 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.
