These delicious crepes are served with an unforgettable pear and endive salad.


  • Duck paste

  • 200 gms cooked duck / confit duck, skin peeled off

  • 1 onion, chopped, sweated and cooled

  • 2 tbs parsley, roughly chopped

  • 2 tbs duck fat

  • juice of 1/2 lemon

  • pinch salt

  • Crepes

  • 1 cup plain flour

  • pinch salt

  • 2 cups milk

  • 1 egg

  • 1 tbs thyme, chopped

  • 1 tbs chives, chopped

  • Salad

  • 1 pear, sliced

  • 1 cup rocket, torn

  • 1 cup endive

  • 1 cup Belgian endive leaves

  • handful walnuts

  • salt & pepper

  • dressing

  • juice of 1/2 lime

  • juice of 1/2 lemon

  • olive oil


  • 1.

    To make the duck paste, place all ingredients in a blender. Whiz for 5 to 10 seconds or until nice and smooth. Set aside.

  • 2.

    For the crepes, sift and mix all dry ingredients in a large mixing bowl. Add egg and enough milk to form a thin batter. Whisk until mixture is smooth. Set aside to thicken for about 15 to 30 minutes.

  • 3.

    In a frying pan over high heat, add a little olive oil. Ladle a little crepe mix into the pan and quickly swish around to cover the base. Cook for 2 minutes or until golden on both sides. Repeat process.

  • 4.

    Smear ½ of each crepe with a thin layer of the duck paste. Fold crepe in half and

  • 5.

    Then in half again.

  • 6.

    Place the crepes back in the pan with a little olive oil over a low heat. Cook for a minute on either side or until nice and crisp.

  • 7.

    Assemble all the salad ingredients in a bowl, pour over dressing and toss gently to combine.

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