Borda Molí dels Fanals | Restaurante Típico en Andorra

Crêpes filled with wild mushrooms and shavings of foie gras

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Crêpes filled with wild mushrooms and shavings of foie gras


For the crêpes dough
(about 30)

  • 1 l of milk
  • 200 g of flour
  • 50 g of butter
  • 50 g pasteurized egg (or 3 eggs)
  • Salt

To fill crêpes

  • 2 onions
  • 2 garlic cloves
  • ½ laminated mushrooms
  • ½ porcinis
  • Provence herbs
  • 20 g of foie
  • 1,5 l of liquid cream
  • Salt
  • Pepper


For the crêpes dough

  • Mix all ingredients until to have a homogeneous mixture which will be passing through a fine sieve, to avoid lumps.
  • The dough is left to stand for at least 30 minutes.

For the crêpes fill

  • Beginning by brown onions and cloves with a little bit of olive oil.
  • After, add laminated mushrooms, porcinis and Provence herbs.
  • When it will be well-cooked, add piece of foie (20 grams) and liter and a half of liquid cream.
  • Let it reduce to a simmer for 30 minutes and mix it from time to time.
  • Crush a little bit the mixture (but don’t transform it in purée, it need to have small ingredients pieces).
  • Leave to cool.

For the crêpes

  • Use a silicon brush to paint a pan of 20 centimeters, with a bit of butter which has been melt in the microwave.
  • With a ladle, pour the dough crêpes into the pan and let it cook in one side.
  • With silicone tongue, turn crêpe and do the same in the other side.
  • One this is completed, add mushrooms and foie fill and half in the middle.
  • Heat until inside be hot.
  • Put all carefully in the middle of the dish and serve.

Good appetite!

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