People: 4
Ingridients:
For the dough:
- 300 ml milk
- 2 eggs
- 140g wholemeal flour
- 30g white flour
- 6g salt
- 3g sugar
For the filling:
- 2 duck confit legs
- Pear jam
- 30g black truffle
- Butter
Start by making the batter for the crepes. In a mixing bowl, break the eggs and add all the flour, milk, salt and sugar. Mix it all together with the mixer.
Heat the confit duck legs a little in the microwave, just enough to be able to bone and shred them.
Heat a frying pan with a little butter. When it is very hot, add a spoonful of cream and spread it on the bottom. Let it cook on both sides until it turns golden brown.
In the centre of the crepe, add the duck confit, a little pear jam and the grated black truffle.
Roll or fold the dough and serve. Grate more black truffle on top of the crepe.
Bon appetit!
