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Anna Gare

Duck crepes


Serves 20 to 25

Ingredients

Crepes

  • 2 cups milk (preferably full-cream)
  • 4 big eggs
  • 2 tablespoons veg oil
  • 1 teaspoon salt
  • 1½ cups plain flour

Duck

  • ½ deboned roasted duck from chinese takeaway
  • Spoon of plum sauce
  • Spoon of hoisin
  • ½ cup finely sliced spring onions
  • ½ cup chopped coriander
  • Blanched chives for tying

Method

Crepes

  1. Whisk the milk, eggs, oil and salt
  2. Whisk in flour and pour through sieve to ensure there are no lumps
  3. Allow to rest for the best result whilst you prep the duck.

Duck

  1. Chop duck fairly finely. Add the plum and hoisin sauce, spring onions and coriander and pop in fridge.
  2. Cook the crepes in a non-stick pan or, even better, a crepe pan!
  3. Lay out crepes on clean bench, spoon duck mixture on and carefully fold the edges inward, roll and tie with blanched chives
  4. Heat for 5 minutes in the oven and serve.

To Serve

  1. Lay out crepes on clean bench, spoon duck mixture on and carefully fold the edges inward, roll and tie with blanched chives
  2. Heat for 5 minutes in the oven and serve.
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Notes & Tips

Keep the crepes fairly thin and only cook one side of the crepe to make it more pliable.

Recipe Rating

4

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