These superior crêpes go very well with meat or poultry dishes.

1. Prepare the clarified butter by melting it in a small saucepan.
2. As soon as it begins to foam, gently skim off the foam until it is completely clear. 
3. Set the clarified butter aside in a small glass ramekin.
4. Cook the potatoes in salted water, then purée them in the mixing bowl.  
5. Mix in the milk and allow to cool.
6. Mix in the 3 spoonfuls of flour then, one at a time, the whole eggs, followed by the whites.
7. Mix with a hand-powered beater or a wooden spoon until the consistency is that of thick cream.  Heat the gas simmer plate.
8. To cook each crepe, butter the pan and pour in the mixture: the pancakes will form naturally. Brown one side, then the other.  Keep warm until ready to serve.