For the potato pancake, cook the potatoes, peel and press through a potato press. Beat the egg whites with a pinch of salt until stiff. Mix the yolks with the crème fraîche and the potato mixture and fold into the beaten egg whites. Season with salt and pepper.
Heat clarified butter in a coated pan and pour in the mixture.
Bake in the preheated oven at 190°C for about 10 minutes.
Before serving, tear Erdäpfelschmarren with a fork and arrange on preheated plates.
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