Roast Duck Pancake
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.
Ingredients
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
Method
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.
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. Repeat this process with the remaining batter.
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.
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
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.
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. Repeat this process with the remaining batter.
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.