Jacques Pépin's Criques (Crispy Potato Pancakes) Recipe on Food52 (2024)

Very good. Nice cross between mashed and raw. Easiest process. Doubled recipe. Made about 20 4” cakes. Next time I’ll increase everything except potatoes and onion.

Aside from my glacially-paced moves in the kitchen at the end of the work-day, this recipe came together comparatively quickly and easily (or, I can see that it would in somebody else's hands). I strenuously recommend using peanut oil rather than canola or some other totally neutral-flavored oil. A nice touch. Another nice touch was to follow the advise of another reviewer and include curls of smoked salmon along with the pancakes. I also dotted the pancakes and salad with capers. Accompanied by a Dodgers game on the side, it made for quite a Summer repast, thank you! Et merci, M. Pepin.

I was very surprised by this recipe so I'm sharing my experience in making this, in case anyone else felt like dumping the pureed potatoes and giving up. I used tapioca starch, as someone else mentioned because I didn't have potato starch, and I ended up with the runniest puree ever! I thought for sure it wouldn't cook up so I added two tbs of AP flour hoping to tighten up the mixture and it was still very runny. I think my potatoes were really fresh and juicy, or perhaps my eggs were too large? Anyway, I pushed forward and poured the puree into the frying pan (though I used less oil than the video shows, only 2-3 tbs max) and sure enough, they cooked through and puffed up beautifully! They were so tasty and flavorful, I was absolutely delighted! The puree even seemed to get runnier as it sat so the last three pancakes spread out much further but still cooked up beautifully. So, if you find yourself with runny batter don't give up! But maybe add a tablespoon or two of flour...

We love to eat potato pancakes with home made apple sauce and cucumber salad. Perfect on a hot summer day.

Made these on a weeknight and they were just as easy and delicious as I hoped they would be. I used Yukon Golds and tapioca flour. I served them with a salad as suggested, as well as a slice of smoked salmon and a dill creme fraiche sauce. I'm definitely going to try these in a waffle iron too!

lsm June 1, 2018

I made this recipe 4 times. The first time was a total failure, had my pan too hot. So they were burned and not cooked through. The neighborhood cats liked them! The second attempt was little better. But I didn't get the crisp edges. The third time was pretty good. Both my husband and next door neighbor liked them. So the fourth batch was the winning attempt. Crisp on the edges and done in the middle. But I think I will stick with my potato pancake recipe. It takes a little longer but comes out the way I like my potato pancakes. But this recipe is great for making in the waffle iron. I used half of the last batch to try making waffles. Now that turned out great. So if I use this recipe again I will make potato waffles.

Got this recipe in my email yesterday and knew it would fit the bill for dinner tonight! I followed the recipe as written and it was a big hit. Served it with sides of sour cream and chunky applesauce, and a salad of red leaf lettuce, arugala, radicchio, tomatoes, cucumber, blueberries, and feta cheese. I did use minimal oil to cook the pancakes and they turned out nicely browned. Really enjoyed this dish and will make it again!

Any thoughts on using 2tsps of gluten free flour instead of potato starch?

I've often made a recipe much like this from a recipe booklet that came with a Waring Blendor I got as a wedding present almost 50 years ago. They are great with Grafschafter Apfelschmaus that i was lucky to find as a closeot at the grocery. Available on Amazon for $7/jar plus shipping! It's amazingly tart but only contains 90%apples, 10% pears and sugar!

Is this something that would work with Yukon Golds? Or do you need to stick to Russet b/c of the starch or texture? Thanks!

So, the scallions are already (magically) minced when you add them to the other ingredients? Isn't there any way to sequence the recipe so that the scallions get minced in the food processor?

This is the in depth article about these potato pancakes - it explains why it is important that the potatoes are raw when you put them in the food processor: https://food52.com/blog/22426-how-jacques-pepin-makes-crispy-genius-grater-free-potato-pancakes?bxid=542f2c64a6cba8e2595897e0&utm_campaign=20180530_eds_weeklygenius_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=13394714

Are the potatoes raw or cooked to start?

I wonder how this would do in a waffle iron? You could cut it up in cubes like a crouton? Or keep it as a waffle and the toppings are endless!