Crêpe Parmentier

Method 

Crêpe batter

1. Combine the cooked Dutch cream potatoes in a food processor with the flour, crème fraîche, eggs and seasoning and blend. 

To serve

1. Pre heat the oven to 180 degrees
2. In a bowl combine the potato batter with the crab meat and half of all the herbs finely chopped. With the remaining herbs reserve for garnish. Check the seasoning of  the batter and adjust. 
3. If using one pan heat a pan large enough for the amount of batter. Add the butter and heat until foaming. Add the batter to the pan and cook over a medium heat until the butter foams and bubbles around the edges. Check to see if you can see the batter starting to color.
4. Place the whole pan in the oven and cook until the batter is firm to the touch and puffed up. 15 minutes (if using small pans follow the same principle but divide the batter equally between the pans)
5. When the crêpe is cooked turn it out onto a serving dish. Dollop the crème fraîche in the middle of the crêpe /crêpes. Then dollop the caviar on top. Dress the herbs with a little olive oil and salt and garnish the crêpe.