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Pancake with white truffle sauce & black truffle shavings
4
Convives
15
Préparation (min.)
10
Cuisson (min.)
Ingrédients
- 4 large buckwheat pancakes
- 4 fresh eggs
- 6 tablespoons of Plantin white truffle sauce
- 80 to 100 g of grated cheese (Emmental, Comté, or Parmesan)
- 10 to 15 g of fresh grated black truffle Plantin (in season)
- Or extra black truffles - 12.5 g (out of season)
- A few sprigs of fresh chives
- Fine salt
- Ground pepper
The Essential Indulgence, Elevated by Truffle
The classic and beloved egg crêpe takes on a more refined twist here, thanks to a creamy and delicately flavored white truffle sauce. This egg truffle crêpe rests on a beautiful balance between the finesse of the batter, the softness of melted cheese, and the richness of a still-runny yolk. Fresh black truffle, grated at the last moment, elegantly enhances the dish, creating a plate that is both comforting and indulgent.
In this savory truffle crêpe, each element finds its place naturally: the warm base gently cradles the egg, while the sauce spreads its woody and creamy notes. The result is a simple yet flavorful white truffle crêpe recipe that is easy to prepare.
Ideal for a refined lunch or a light dinner, this indulgent truffle crêpe evokes a bistro-style cuisine that is easy to enjoy, with just the right amount of technique to make a difference.
In this savory truffle crêpe, each element finds its place naturally: the warm base gently cradles the egg, while the sauce spreads its woody and creamy notes. The result is a simple yet flavorful white truffle crêpe recipe that is easy to prepare.
Ideal for a refined lunch or a light dinner, this indulgent truffle crêpe evokes a bistro-style cuisine that is easy to enjoy, with just the right amount of technique to make a difference.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Truffle Base
Heat a crepe in a pan over low heat to restore its flexibility without drying it out. Then spread 1 to 2 tablespoons of white truffle sauce in the center, leaving a slight border. This first step immediately gives the recipe its indulgent character and delicately flavors the batter.
Add the Egg and Cheese
Sprinkle grated cheese around the center to create a melting and even filling. Gently crack an egg in the middle of the crepe, then season with a little salt and pepper. This assembly of the crepe highlights the contrast between the creamy sweetness of the cheese and the aromatic finesse of the truffle.
Cooking the Egg
Cook over low heat until the white is set while keeping the yolk soft and shiny. This controlled cooking is essential for achieving the ideal doneness of the egg yolk without weighing down the recipe. Slightly fold the edges if you prefer a more traditional presentation.
Gourmet Plating
Off the heat, shave a few flakes of fresh black truffle over the still-warm crepe to preserve its subtlety. Add a few chives for freshness and visual appeal. This gourmet plating marks an elegant white truffle crepe recipe, where the combination of white and black truffles in the kitchen expresses its delicacy.
Astuce(s) du Chef Plantin
- The white truffle sauce should remain the dominant flavor: avoid overloading with black truffle.
- For a perfectly runny yolk, cover the pan for 30 seconds at the end of cooking.
- Serve with a green salad or a dry and elegant white wine.
Pour aller plus loin
How to Make a Perfectly Cooked Egg Crepe?
To make a perfect egg crepe, simply crack the egg directly in the center of the crepe while it cooks and let it cook for a few minutes to achieve a runny yolk.
How to Use Truffle Sauce in Cooking?
Truffle sauce can be added in small amounts to a warm preparation, such as a crepe filling or a sauce, to provide an intense aroma.
Can White Truffle and Black Truffle Be Combined in a Recipe?
Yes, it is possible to combine both. White truffle adds powerful aromatic notes while black truffle brings depth and finesse.
What Accompaniments to Serve with a Truffle Crepe?
A savory truffle crepe can be accompanied by a green salad, grilled vegetables, or potatoes to balance the richness of the dish.
