Known in French as “Crêpes Vonnassiennes” or “Crêpes Parmentières”, these fluffy little Potato Pancakes are actually properly known as “Crêpes” and are a delicious specialty hailing from Vonnas, in the Auvergne-Rhone-Alpes region of France.
The recipe was created by Elisa Blanc (known as “Mère Blanc”) who was the grandmother of legendary Michelin-star Chef Georges Blanc. She invented these small-sized pancakes made from mashed potatoes mixed with milk and eggs, until reaching a liquidy batter consistency, which is then cooked on a pan.
This home-style regional specialty is not so much known outside of Auvergne. In fact, truth to be told, I had never heard of them until last week, when I was looking for some regional French recipes that made use of potatoes.
But after trying them, I can definitely say that they should be famous, both within and outside of France!
They are simple to make, delicious, versatile and definitely bound to become a favorite in my household. The use of mashed potatoes gives a really unique taste and an incredibly delicate texture (and this is also a great way to make use of left-over mashed potatoes).
In Auvergne, these potato pancakes are traditionally meant to be enjoyed with a Bresse chicken with cream and mushrooms (the signature dish of Chef George Blanc). But people enjoy them in so many ways, served on their own with toppings (I enjoyed mine with mushroom, cheese and spinach) or to accompany a meal of meat in sauce, or even fish. They are also perfect used for dessert, with fruits and a sprinkle of powdered sugar.
These crepes also remind me of blinis, so I can certainly see them being served with smoked salmon or tarama. Really, I think they’d go with almost anything!
Cooking notes :
- For the potato mash, choose higher starch potatoes (like Russets or Yukon golds). Avoid waxy potatoes.
- If using leftover potato mash, take it out of the fridge at least 1 hour prior to bring it back to room temperature. If the mash is too cold, it will be too firm and results in a batter that is too thick.
If you try these Potato pancakes from Vonnas recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
Try more Crêpe recipes:
8 comments
I never tried potato pancakes but these pancakes look amazing!
Thanks Nathalie. They’re good looking, and delicious too!
I have never heard of these either, but let me tell you these potato pancakes look amazing! nothing better than regional cuisine
Thanks Albert, 100% agreed – regional cuisine (from any country) is often less-known, but deserves all the same praise as the classics!
These look delicious, and remind me a bit of the Scottish tattie scones. I’m going to try these for sure! The only problem is getting enough potatoes pulled out before the rest get turned into mashed with tons of butter and milk!
Thanks Jenn. I just googled Scottish tattie scones and now I’m intrigued, this looks delicious! I might have to try these soon too.
These were delicious! I served mushrooms sautéed in butter and garlic with parsley on top. Thanks for sharing, I’m obsessed with the recipes in your book too- I’ve made at least 80% of them!
Love hearing stories like this. So glad you enjoy the recipes, and what a great topping for these pancakes!