Peking Duck Crêpes
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 None egg, lightly beaten
- None None Duck Filling
- 7 oz rotisserie duck, shredded
- 1/4 cup hoisin sauce
- 1 tbsp plum sauce
- 1 None Persian cucumber, cut into strips
- 2 None spring onions, cut into 2 inch pieces then finely sliced lengthwise
- None None fresh cilantro leaves
- Sift flour into a bowl. Gradually whisk in milk and egg until smooth.
- Heat a small frying pan over high heat. Lightly coat with oil. Add 1 tbsp mixture to pan, swirling to make a thin coating about 4 inches in diameter. Cook for 1-2 mins. Flip over and cook for 30 seconds. Set aside. Repeat with remaining batter, separating each crepe with parchment paper.
- For the filling, combine duck with hoisin sauce and plum sauce. Distribute between crepes. Top with cucumber, onions and cilantro. Fold in sides and roll up to serve.
allpurpose, milk, egg, filling, rotisserie duck, hoisin sauce, plum sauce, cucumber, spring onions, cilantro
Taken from recipes-plus.com/api/v2.0/recipes/27915 (may not work)