Peking Duck CrêPes

• 1/2 cup all purpose flour
• 1 cup milk
• 1 egg lightly beaten
• duck Filling
• 7 ounces duck rotisserie, shredded
• 1/4 cup hoisin sauce
• 1 tablespoon plum sauce
• 1 persian cucumber cut into strips
• 2 spring onions cut into 2 inch pieces then finely sliced lengthwise
• cilantro leaves fresh

1. Sift flour into a bowl. Gradually whisk in milk and egg until smooth.
2. 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.
3. 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.

flour, milk, egg, duck filling, duck rotisserie, hoisin sauce, plum sauce, persian cucumber, spring onions, cilantro

Taken from www.yummly.com/recipe/Peking-Duck-Crepes-1401802 (may not work)