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Crepes_Truffle_Sauce_Mashed_Potatoes

Crepes are a type of thin pancake typical of Central and Northern France that can be combined with a wide variety of fillings. In this recipe we will show you how to make the crepes themselves, as well as a fine filling that is guaranteed to  impress your guests!

     Ingredients for the crepes-dough (about 15-20 crepes)

     3 Eggs

     250g Flour

     550ml Milk

     Salt

     Sugar

     Ingredients for the Truffle-Mashed Potatoes filling:

     300g Potatoes

     30g Butter

     80ml Milk

     20-30g Giuliano Tartufi 1% Truffle Sauce

     Shredded Parmesan Cheese

     Agromonte Semi-dried Cherry Tomatoes

     Mussini Truffle Flavored Glaze of Balsamic Vinegar

     Black Pepper

     Salt

     Total Preparation Time: about 50 minutes

  • Put the potatoes in a large pot filled with boiling water until they become soft (after around 30 minutes they should be sufficiently soft)
  • In the meantime mix flour, a pinch of sugar, a pinch of salt in a large bowl.  Add the milk and stir with a whisk. In a different bowl mix the three eggs, and then whisk them together with the flour and milk preparation until all is smooth and uniform. When completed put the whole mixture in the fridge for about 30 minutes. This will be the dough for your crepes.
  • Once the potatoes are soft, peel them and mash them through a vegetable mill (if not available you may use a fork to crush the potatoes). While the mashed potatoes are still hot add the butter, then the milk, two pinches of salt and one of black pepper and gently mix everything together. Finish by adding black truffle sauce to the mashed potatoes and stir. 
  • Homogeneously distribute 3-4 spoons of the crepes-dough on a medium-heated non-stick pan. When the sides start to peel off spontaneously, turn the crepes around carefully. Repeat until you have finished all of the dough.
  • Lay a generous amount of the truffle mashed potatoes on each crepe, and a little parmesan cheese. Fold the crepe onto itself and cut in small pieces.
  • Garnish with some Agromonte sun-dried cherry tomatoes and a touch of Mussini truffle-flavoured glaze of balsamic vinegar.
  • The crepes may be served as an appetizer, cut in small pieces, or as a main dish, with 2-3 crepes for each person.