1 c. flour
Dash of salt
2 T. melted butter
1 c. milk
2 T. vegetable oil
2 lb. potatoes, peeled and quartered
2 T. whipping cream or half-and-half
1/2 c. butter or margarine
Salt and pepper to taste
4 large garlic cloves, minced
1 T. finely chopped chives
3 T. Parmesan cheese
To make the crępes: In a bowl, combine the salt and flour.
In another bowl, combine the eggs, butter and half the milk. Slowly add the flour mixture to the egg mixture, stirring with a whisk until smooth.
Add remaining milk and whisk until smooth. Crępe batter should be quite thin, if necessary add more milk.
Put oil in bottom of a small frying pan. Heat pan over a medium heat. Pour in enough batter to just cover the bottom of the pan. Cook just long enough to slightly brown the crępe, about 60 seconds on each side.
For the stuffing: Boil potatoes in salted water until tender. Mash them and add the cream or half-and-half and butter. Mix well. Add salt and pepper. Beat in garlic, chives, and cheese.
Putting them together: Place a large tablespoon of the potato mixture in the center of each crępe. Roll up. Place on an oven proof platter. Before serving, place in a 400 degree oven for 5 minutes or until hot.