Ingredients
Crêpes
Peking duck filling
Method
Crêpes
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 cooking oil. Spoon a tablespoon of mixture into pan, swirling to make a thin coating, about 10cm in diameter. Cook for 1-2 minutes. Turn to cook the other side for 30 seconds.
3.Transfer to a plate and repeat with the remaining batter, layering between pieces of baking paper.
Peking duck filling
4.In a bowl, combine duck with hoisin and plum sauces. Divide the mix evenly between crêpes, top with cucumber and onions, then sprinkle with coriander. Fold end of crêpe over mixture and roll up.
Note
- If it’s more convenient, you can use barbecued chicken for this recipe. – If preferred, warm the filled crêpes for 1 minute on high in the microwave. – For an easier version, wrap the chicken in pieces of lavash bread.
