Crêpes con boudin e fonduta. – Crepes with boudin and fondue.

Crepes with boudin and fondue. – Cooperativa Produttori Latte e Fontina


  • 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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at