Crepe with duck confit and black truffle

Crepe with duck confit and black truffle
Cooking Time: 20 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This refined savoury crepe brings together the melting richness of duck confit with the delicate sweetness of pear jam and the unmistakable aroma of Laumont premium black truffle. A gourmet twist on a classic, ideal for elegant brunches or festive meals.

  • Keywords:
  • Gourmet savoury crepe,
  • Black truffle Laumont
Nutritional values crepe
  • Calories: ~2000 kcal
  • Protein: ~60 g
  • Carbohydrates: ~130 g
  • Fat: ~130 g
  • Fiber: ~10 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the crepe with duck confit and truffle

For the dough
300 ml milk
2 eggs
140 g wholemeal flour
30 g white flour
6 g salt
3 g sugar
For the filling:
2 duck confit legs
Pear jam
30 g black truffle
Butter

Step-by-step to make the crepe with duck confit and truffle

  1. 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.
  2. Heat the confit duck legs a little in the microwave, just enough to be able to bone and shred them.
  3. 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.
  4. In the centre of the crepe, add the duck confit, a little pear jam and the grated truffle.
  5. Roll or fold the dough and serve. Grate more truffle on top of the crepe. Bon appetit!

Total preparation time: 40 minutes

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