Boletus Crêpe with Four Cheeses and Black Truffle

Boletus Crêpe with Four Cheeses and Black Truffle
Cooking Time: 15 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A savory, indulgent crepe filled with creamy cheeses, boletus aroma, and elevated with fresh black truffle. This gourmet vegetarian recipe features boletus flour in the crepe batter, adding an earthy note that pairs perfectly with the richness of four cheeses and the deep flavor of black truffle. Ideal for brunch, lunch, or a refined dinner starter.

  • Keywords:
  • boletus crepe,
  • four cheese crepe,
  • black truffle,
  • boletus flour
Nutritional values crêpe
  • Calories: ~1120 kcal
  • Protein: ~44 g
  • Carbohydrates: ~70 g
  • Fat: ~76 g
  • Fiber: ~4 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the boletus crêpe with four cheeses and black truffle

Crepe batter:
10 g boletus flour
70 g oat flour
2 eggs
230 ml milk
Filling:
Grated mozzarella
Goat cheese log
Aged sheep cheese
Cream cheese
Black olives
To garnish:
Fresh chives
Black truffle

Step-by-step to make the boletus crêpe with four cheeses and black truffle

  1. Mix all the crepe batter ingredients and preheat a non-stick pan.
  2. Lightly grease the pan, pour in a ladle of batter, spread evenly, and cook until set.
  3. Flip the crepe and cook the other side.
  4. For the filling, spread a layer of cream cheese, add the three other cheeses and sliced black olives, then fold the crepe.
  5. Return to the pan for a few minutes until the cheese melts and the crepe is lightly golden.
  6. Serve with chopped fresh chives and grated black truffle.

Total preparation time: 30 minutes

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