Duck confit crepe with black truffle and pear jam | Laumont recipe – LAUMONT UK
Gourmet savoury crepe filled with duck confit, pear jam, and Laumont black truffle. A refined recipe perfect for a festive brunch or elegant dinner.
Ingredients
- 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
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