Truffle and Onion Crepes

Serves 4-8

Ingredients

• 1/2 cup flour
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 4 truffles (1/4 to 1/3lb total) to make four crepes (buy online)
• 3 oz goose or duck fat (buy online)
• 1 garlic clove
• 2 large onions
• 4 slices diced pancetta or bacon
• salt and pepper
• 3 oz melted butter
• 3 oz crème fraiche or heavy cream

Instructions

To make the crepe batter: In one bowl, mix 1/2 cup flour with 1/4 teaspoon salt and set aside. In another bowl, beat 2 eggs, add 1 cup milk, then add the flour mixture, add two tablespoons melted butter. Option: add 1/2 tablespoon of Armagnac or Cognac. Set aside.
Peel the truffles saving the peelings, slice the truffles thin. Cut four round pieces of waxed paper, six inches in diameter if you are using a six inch pan. Rub them with garlic, then brush on some melted butter. Cover the waxed paper rounds with the truffle slices so that the truffles cover the entire paper, brush with melted butter again, then put them in the refrigerator for an hour or so.

Slice the onions thin, place in a pan with goose fat (or duck fat) add the chopped pancetta (or bacon) salt, pepper, and cook until the onions are light golden. Add the truffle peelings and let them heat just a little. Add the cream, heat for two minutes at the most, cover and set aside, keeping it warm.

Make four crepes, the same size as the waxed paper circles. Set aside keeping crepes warm. On each crepe, spread the onion mixture. Take the truffles out of the refrigerator and top each onion covered crepe with one of the pieces of waxed paper, truffles side down (truffle slices are on top of the onion mixture and the paper is on the very top). Put the crepes in the oven until the butter on the wax paper melts and the truffles are warm. Remove from the oven, then remove the paper gently. Serve warm with Fleur De Sel and/or pepper.
Option: when truffles are not in season, you may replace them with foie gras shavings from a foie gras torchon or canned product. In this case, on a warm crepe add the warm onion mixture, add the foie gras shavings, top with a slight sprinkle of pepper, and serve immediately.