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Roast Duck Pancake

Prep: 5 Mins

Cook: 10 Mins

Everyone loves a crepe, right? Well, here we have taken the classic crepe recipe and added something very special. Duck. No, we haven’t gone quackers, this is brilliant. Savoury crepes are the dream, and with these sweet, salty flavours we have taken savoury crepe to a whole new level.

IngredientsMethod

For the crepe

  • 100g plain flour
  • 2 Egg
  • 300ml milk
  • 1tbsp Vegetable oil, extra for frying

For the filling

  • ½ BBQ roast duck (available from Chinatown)
  • ½ julienne cucumber
  • ½ julienne spring onion
  • 5tbps Hoisin sauce

Preparation

1. To make the crepes, whisk the flour, eggs and half the milk together until well combined. Slowly add the rest of the milk whilst continuing to whisk until a consistency of cream is achieved.

Cooking

2. Heat a frying pan on a medium heat with 1 teaspoon of oil. Using a ladle, pour in the crepe batter until a thin coating covers the bottom of the pan. Tilt the pan to make sure all areas are covered. Let the batter cook for about 3 minutes and gently loosen the edges using a spatula and flip onto the other side. Continue to cook for 1 minute until both sides are pale golden.

3. Repeat this process with the remaining batter.

4. Carve or shred the duck, using 2 forks to drag the meat from the bone. Prepare the cucumber and spring onion and construct your crepes using the hoisin sauce, duck meat, cucumber and spring onion.

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For the crepe

  • 100g plain flour
  • 2 Egg
  • 300ml milk
  • 1tbsp Vegetable oil, extra for frying

For the filling

  • ½ BBQ roast duck (available from Chinatown)
  • ½ julienne cucumber
  • ½ julienne spring onion
  • 5tbps Hoisin sauce

Preparation

1. To make the crepes, whisk the flour, eggs and half the milk together until well combined. Slowly add the rest of the milk whilst continuing to whisk until a consistency of cream is achieved.

Cooking

2. Heat a frying pan on a medium heat with 1 teaspoon of oil. Using a ladle, pour in the crepe batter until a thin coating covers the bottom of the pan. Tilt the pan to make sure all areas are covered. Let the batter cook for about 3 minutes and gently loosen the edges using a spatula and flip onto the other side. Continue to cook for 1 minute until both sides are pale golden.

3. Repeat this process with the remaining batter.

4. Carve or shred the duck, using 2 forks to drag the meat from the bone. Prepare the cucumber and spring onion and construct your crepes using the hoisin sauce, duck meat, cucumber and spring onion.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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