Crepe is French for thin pancake. For this recipe, we combine some classic ingredients such as goat cheese, herb de province and cream of sherry to make a rich a flavorful clam crepe.
Sauté in a skillet until potatoes are cooked al dente. It will fill 12 6-inch crepes.
Heat over medium heat until butter and cheese has melted, then turn heat to high and let it boil for 3 minutes stirring constantly. Put 1 Tbsp. cornstarch in 2 oz. of cold water to tighten sauce. Fill crepes and sauce, garnish with chopped clams and parsley.