Name: Peking duck crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Crepes; 1/2 cup plain flour; 1 cup milk; 1 egg, lightly beaten; Barbecue duck filling; 1 cup shredded barbecued duck; 1/4 cup hoisin sauce; 1 tablespoon plum sauce; 1 lebanese cucumber, cut into strips; 2 green onions, cut into 5cm lengths, then finely sliced lengthways; coriander leaves

Ingredients

Crepes

1/2 cup plain flour

1 cup milk

1 egg, lightly beaten

Barbecue duck filling

1 cup shredded barbecued duck

1/4 cup hoisin sauce

1 tablespoon plum sauce

1 lebanese cucumber, cut into strips

2 green onions, cut into 5cm lengths, then finely sliced lengthways

coriander leaves

Method

1.Sift flour into a bowl. Gradually whisk in combined milk and egg, until smooth.

2.Heat a small frying pan on high. Spray with oil. Spoon one tablespoon of mixture into pan, swirling to make a thin coating, about 10cm in diameter. Cook 1-2 minutes. Turn to cook other side, 30 seconds.

3.Transfer to a plate. Repeat with remaining batter, layering each crepe with baking paper between

4.For filling, combine duck with hoisin and plum sauces in a bowl. Divide mixture evenly between crepes and top with cucumber, onions and coriander. Fold end of crepe over mixture and roll up to serve.

Barbecued chicken could be used in this dish instead of duck. If you like, warm filled crepes for 1 minute on high (100%) power in the microwave oven.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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