CrêPes With Duck And Plum Sauce

• 2 medium eggs
• 3/4 cup plain flour
• 1/2 teaspoon salt
• 5/8 cup semi-skimmed milk
• 6 3/4 tablespoons sparkling water
• 6 stalks coriander chopped
• 1 teaspoon oil
• 2 1/2 tablespoons ginger finely chopped
• 1 clove garlic finely chopped
• 1 chilli small, de-seeded and finely chopped
• 1 teaspoon brown sugar
• 5/8 cup prune juice
• 1/2 teaspoon white wine vinegar
• 1 teaspoon peanut oil
• 7/8 pound duck breast sliced
• 1 9/16 cups mushrooms small, quartered
• 3 1/2 ounces bean sprouts
• 1 1/8 pounds swiss chard sliced

1. For the crepes, mix eggs, flour and 1/2 tsp salt. Gradually add milk, sparkling water and cilantro. Heat 1/2 tsp oil in an 11 inch crepe pan, pour in 1/4 batter, tilt the pan to coat evenly and cook crepe on both sides until golden brown. Repeat 3 more times then set aside and keep warm.
2. For the plum sauce, heat remaining oil and saute the ginger, garlic and chili. Sprinkle with brown sugar, deglaze with prune juice and vinegar and cook over high heat for 3 mins. Season.
3. To finish, heat peanut oil in a pan and sear duck for 3-4 mins then remove and keep warm. Add mushrooms and saute for about 3 mins, add bean sprouts and Swiss chard and cook for another 4 mins.
4. To serve, spread plum sauce on the crepes, cover 1/2 with meat, vegetables and nuts then fold in 1/2 then in 1/2 again. Serve.

eggs, flour, salt, milk, sparkling water, stalks coriander, oil, ginger, garlic, chilli, brown sugar, prune juice, white wine vinegar, peanut oil, mushrooms, bean sprouts, swiss chard

Taken from www.yummly.com/recipe/Crepes-With-Duck-And-Plum-Sauce-1410516 (may not work)