Duck confit crepe with black truffle and pear jam | Laumont recipe – SHOP EU
Gourmet savoury crepe filled with duck confit, pear jam, and Laumont black truffle. A refined recipe perfect for a festive brunch or elegant dinner.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Stove
- Skillet
- Microwave
- Spatula
- Grater
- Chef's knife
- Cutting board
- Spoon
- Fork
- Plate
Ingredients
- 300 ml milk
- 2 eggs
- 140 g wholemeal flour
- 30 g white flour
- 6 g salt
- 3 g sugar
- 2 duck confit legs
- Pear jam
- 30 g black truffle
- Butter
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