- 250 ml milk
- 90 g of white “00” flour
- 2 whole eggs
- 10 g of salt
- 100 g of boudin
- 200 g of potatoes
- 50 ml of cooking cream
- 400 ml of fondue
How to make Crêpes con boudin e fonduta. – Crepes with boudin and fondue.
Boil the potatoes in boiling salted water, mash them, add the cream and combine with the crumbled boudin. Keep aside.
Prepare the crêpes by beating the whole eggs with salt and flour, add the milk little by little and mix well until a smooth batter without lumps is obtained; leave to rest for 30 minutes. Heat a non-stick pan, grease with oil, and cook the crêpes one at a time. Fill crêpes with the boudin and potato mixture, place crêpes in a baking dish greased with butter, sprinkle with fondue, and bake at 170° C for about 15 minutes. Serve warm.
Regional Recipe from Aosta Valley