Recipe: Pannequets gourmands de guéméné

1 In a saucepan pour cold water, salt add a little thyme and 2 bay leaves, put your potatoes and cook covered 20 minutes after boiling.

2 Meanwhile, chop your shallot and roughly chop your andouille then prepare in a bowl the mustard fresh cream salt (little) and pepper.

3 Test your potatoes then peel them hot, cut them into small squares then still hot pour them into your bowl then add your andouille, mix with a spoon.

4 On a board spread your crepes then place in the center 1/4 of your preparation fold on each side to make small pannequets.
To reheat just 1 minute in the microwave served with a little tomato sauce a little spicy.