Whisk together the flour and eggs. Stir in salt, pepper, onion and parsley. Squeeze the grated potatoes in a dish towel to remove as much moisture as possible. Stir into the flour mixture and add the cream. Heat the oil in a heavy skillet until very hot and ladle in enough batter for each pancake so they will be approximately 3” in diameter. Cook 2-3 minutes on each side…until golden brown. Drain on paper towels. Place on a baking sheet and keep warm in the oven until serving time. Makes about 1 dozen.