For the potato crepes, peel the potatoes and boil them in lightly salted water for about 20 minutes. Drain the water and strain the potatoes through a sieve.
Heat the milk and fold it into the potatoes. Mix the mixture to a puree and let it cool. Stir in the flour and whipped cream, and incorporate the eggs one at a time.
Season the potato dough with salt and pepper, season to taste and let rest for 1 hour. Heat the clarified butter in a frying pan.
Using a tablespoon, pour the potato batter into the frying pan and bake small potato crepes about 5 cm in diameter.
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