30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Crispy Cheese Pancake Wraps
Crispy Cheese Pancake Wraps
Crispy Cheese Pancake Wraps
⏱1h 30m
👥4
🔥850 cal
Hard
🍽️French
An indulgent experience featuring a delicate Gruyère and black truffle-infused crispy pancake, rich duck confit, and a vibrant frisée salad with a champagne vinaigrette.
An indulgent experience featuring a delicate Gruyère and black truffle-infused crispy pancake, rich duck confit, and a vibrant frisée salad with a champagne vinaigrette.
Prepare the Duck Confit: Gently warm the Duck Confit legs in a low oven (250°F/120°C) for 15-20 minutes. Shred the meat from the bone and set aside.
Make the Cheese Pancake batter: In a bowl, whisk together all Cheese Pancake ingredients until smooth. Let rest for 30 minutes.
Cook the Cheese Pancakes: Heat a lightly buttered griddle or frying pan over medium-low heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook for 3-4 minutes per side, or until golden brown and crispy.
Prepare the Frisée Salad: In a small bowl, whisk together Champagne Vinegar, Olive Oil, Dijon Mustard, and Sea Salt. Gently toss Frisée Lettuce with the vinaigrette.
Assemble the Wraps: Place a Cheese Pancake on a plate. Top with shredded Duck Confit and a generous portion of Frisée Salad. Serve immediately.
Ingredients
4
44Duck Legs-confit
1 cup120 g00 Flour
1/2 cup120 mLCrème Fraîche
22Egg Yolks
1/2 cup55 gGruyère Cheese-finely grated
1 tsp5 mLBlack Truffle Oil
1/4 tsp1.25 mLWhite Pepper
4 cups40 gFrisée Lettuce
2 tbsp30 mLChampagne Vinegar
4 tbsp60 mLExtra Virgin Olive Oil
1/4 tsp1.25 mLDijon Mustard
PinchPinchSea Salt
Equipment
Oven
Skillet
Griddle or frying pan
Mixing bowls
Whisk
Instructions
Prepare the Duck Confit: Gently warm the Duck Confit legs in a low oven (250°F/120°C) for 15-20 minutes. Shred the meat from the bone and set aside.
Make the Cheese Pancake batter: In a bowl, whisk together all Cheese Pancake ingredients until smooth. Let rest for 30 minutes.
Cook the Cheese Pancakes: Heat a lightly buttered griddle or frying pan over medium-low heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook for 3-4 minutes per side, or until golden brown and crispy.
Prepare the Frisée Salad: In a small bowl, whisk together Champagne Vinegar, Olive Oil, Dijon Mustard, and Sea Salt. Gently toss Frisée Lettuce with the vinaigrette.
Assemble the Wraps: Place a Cheese Pancake on a plate. Top with shredded Duck Confit and a generous portion of Frisée Salad. Serve immediately.
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