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Forest crepe with summer truffle sauce & black truffle
4
Convives
20
Préparation (min.)
10
Cuisson (min.)
Budget de la recette estimé : Entre 20 et 25€ / Pers.
Ingrédients
- 4 large savory crepes
- 30 to 40 g of dried morels
- 2 shallots
- 200 ml of whole crème fraîche
- 4 tablespoons of summer truffle sauce Plantin (8%)
- 120 g of grated cheese (Emmental, Comté, or raclette cheese)
- Fine salt
- Freshly ground pepper
The Spirit of the Forest, Highlighted by the Finesse of the Truffle
This forest crepe combines the aromatic richness of morels, the creaminess of cream, and the subtlety of Plantin summer truffle sauce (8%). A generous and refined recipe, perfect for a gourmet break or a comforting dish with woody notes.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Morels
If using dried morels, rehydrate them in warm water for 30 minutes. Drain them carefully, reserving the soaking water, then rinse them gently. Cut the morels in half if necessary.
Make the Forest Sauce
Sauté finely chopped shallots in a pan with a drizzle of butter or oil over low heat. Add the morels and sauté for a few minutes. Pour in the heavy cream, then incorporate the Plantin summer truffle sauce. Gently mix, season with salt and pepper, and let simmer for 5 minutes until a creamy sauce is obtained.
Fill the Crepes
Heat a crepe in a pan. Spread a generous layer of the forest sauce with morels. Add grated cheese, then let it melt gently.
Folding and Finishing
Fold the edges of the crepe to form a square or rectangle. Continue cooking for a few moments to ensure the crepe is hot and melty. Serve immediately, hot. Accompany with a lightly dressed green salad to balance the richness of the sauce.
Astuce(s) du Chef Plantin
- For even more aromatic depth, add an extra spoonful of summer truffle sauce at the time of plating.
- The rehydration water from the morels (filtered) can be added to the sauce to enhance the flavor.
- This crepe pairs perfectly with a dry, oaky white wine or a light yellow wine.
