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Method
First prepare 8 savoury, medium-sized
pancakes.
Mix together 200g of cream, 3 egg yolks,
4 slices of ham cut into large strips
and 50g of Lalbenque truffles sliced
very finely. Salt and pepper.
Stuff the pancakes with this mixture and
place in a flat dish.
Sprinkle with Gruyère, add a few knobs
of butter and place in the oven for 15
minutes.
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