1. Peel the potatoes; cook in salted water (start by placing the potatoes in cold water). Press the cooked potatoes through a sieve or ricer and add hot milk to make a fairly light purée. Season and whip with a whisk; cool.
2. Add the flour, then incorporate the eggs one at a time, blending with a spatula without overworking. Add the cream. Let rest 1 hour.
3. Heat some clarified butter in a skillet. When it is hot, drop in a small spoonful of the mixture (you could use a metal ring mold for a more regular shape). Use a spatula to turn the pancake, cook the other side, and keep hot.

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An original recipe from François Bernard of the Restaurant Jacques Coeur in Bourges