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Categories:
flour milk egg duck Filling duck rotisserie hoisin sauce plum sauce persian cucumber spring onions cilantro
Viewed: 34 - Published at: 4 years agoIngredients
- 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
Method
- 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.
