Reduce the aromatics: In a small saucepan over medium heat, combine the shallots, white wine, and vinegar. Simmer and reduce until only about 15–30 ml of liquid remains—this takes around 8–10 minutes.

Emulsify the butter: Reduce heat to low. Begin whisking in the cold vegan butter, a few cubes at a time. Let each addition melt fully and emulsify into the sauce before adding more. Do not allow the sauce to boil.

Enrich and season: Once all butter is incorporated and the sauce is glossy, stir in the oat cream (if using). Season with salt, a pinch of white pepper, and a few drops of lemon juice to taste.

Strain (optional): Strain through a fine sieve for a refined finish, or leave the shallots in for a more rustic presentation.

Keep warm over a double boiler if necessary, but avoid reheating directly to prevent splitting.

Prepare the potato purée: Boil the peeled potatoes in salted water until fork-tender (about 15–20 min). Drain and mash until completely smooth (no lumps). You should have about 200 g of purée. Let it cool slightly before using.

Make the batter: In a large bowl, combine the mashed potatoes with the flour, cornstarch, salt, sugar, and baking powder. Add plant milk gradually, whisking until smooth. Stir in melted vegan butter and optional nutmeg. Let the batter rest for 15–20 minutes.

Cook the crêpes: Heat a non-stick skillet over medium heat and lightly oil it. Pour in about ¼ cup (60 ml) of batter, spreading gently (note: this batter is thicker than classic crêpe batter). Cook 2–3 minutes per side until golden brown. Flip carefully—they are a bit delicate.