Boil the potatoes until tender (keep the skin on).
Remove the skin while the potatoes are still warm (but not hot).
Cover the potatoes and leave to cool down (can be done over night).
Grind the potatoes very finely.
Add the salt, milk, creme fraiche, melted butter and part of the flour and mix using your hand.
Keep adding flour, and knead the dough until you get a texture that can be rolled out easily. The less flour you add, the better they become, but you need enough to be able to roll them out...
Spread flour on the table and cover your rolling pin with a stocking. This trick avoids the dough to get stuck on your rolling pin.
Roll out small portions of the dough into a thin crepe and cut circle shapes using a pastry circle or a plate to get them even shaped.
Bake each "lompe" in a dry frying pan or crepe pan at high heat until slightly colored on boths sides.
Lomper can be stored in plastic in the fridge for a few days or in the freezer for longer.