These delicious crepes are served with an unforgettable pear and endive salad.
To make the duck paste, place all ingredients in a blender. Whiz for 5 to 10 seconds or until nice and smooth. Set aside.
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.
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.
Smear ½ of each crepe with a thin layer of the duck paste. Fold crepe in half and
Then in half again.
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.
Assemble all the salad ingredients in a bowl, pour over dressing and toss gently to combine.
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