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Crepe with duck confit and black truffle

Crepe with duck confit and black truffle

People: 4

Ingridients:

For the dough:

  • 300 ml milk
  • 2 eggs
  • 140g wholemeal flour
  • 30g white flour
  • 6g salt
  • 3g sugar

For the filling:

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!

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