Created by lazyme on September 29, 2019
Step 1: Crepes: In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth. Lightly grease a 6-inch skillet or crepe pan; heat. Remove from heat; spoon in about 2 tablespoons batter. Spread batter evenly. Return to heat; brown on one side for one minute then turn over and cook the other side till lightly browned. Grease pan lightly for each crepe. Makes about 12 crepes.
Step 2: Filling: Beat all ingredients together with wire whisk till well blended. Add diced cooked potatoes. Cook over medium heat in skillet till desired doneness. Spoon mixture onto crepes then fold sides of crepes to make a roll, seam-side down. Makes 4 servings of 2 crepes each.
Step 3: Bernaise: Place shallots, tarragon, vinegar and parsley in stainless steel bowl. Place bowl on stove top over low heat. Cook until vinegar evaporates. Remove from heat and let cool. Add egg yolks and mix well with whisk. Place bowl over saucepan containing hot water. Add clarified butter, drop by drop, mixing constantly with whisk. When sauce begins to thicken, continue to add butter but in a thin stream. Mix constantly with whisk. Season sauce well and serve.
Step 4: Presentation: Place 2 crepes on each plate. Top with Bearnaise sauce spooned over the crepes and all over the plate for decor. Enjoy!!
Step 5: NOTES: These crepes can be frozen for later use. For a short cut, a package of Bearnaise Sauce works just as well. This also can be made the day before and refrigerated. If it is too thick the next day, you can add a little bit of water to thin as you warm it.