Duck Confit Crepes
Stylish and shareable are the words for these DIY crepes that max out on flavour while keeping service to a minimum. Arrange the elements in the middle of the table and you’ve got an edible centrepiece for decoration. Guests can assemble their own plates—the fillings of duck confit, julienned veggies, mint and Sriracha sauce will […]
Ingredients
- 3 eggs
- 2 cups (500 ml) milk
- 1 1/3 cups (200 g) unbleached all-purpose flour
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp sugar
- 1/4 tsp salt
- Unsalted butter, for brushing
- 4 duck confit thighs, skin removed, deboned and shredded
- 1/4 cup (60 ml) hoisin sauce, plus more for serving
- 1 tsp (5 ml) toasted sesame oil
- 2 carrots, julienned
- 1 English cucumber, julienned
- 2 green onions, thinly sliced on the diagonal
- 1/4 cup (10 g) mint leaves
- Sriracha, to taste
Instructions
- In a bowl, whisk together the eggs and 1 cup (250 ml) of the milk. Add the flour, whisking vigorously. Add the remaining milk and whisk until smooth. Stir in the remaining ingredients.
- Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter.
- For each crepe, pour about 1/3 cup (75 ml) of the batter in the centre of the skillet. Distribute the batter by tilting the skillet. When the edges lift away from the skillet and begin to colour after about 1 minute, flip the crepe over with a spatula. Continue cooking for 30 seconds, then transfer the crepe to a plate. Cover with aluminum foil and keep warm.
Stylish and shareable are the words for these DIY crepes that max out on flavour while keeping service to a minimum. Arrange the elements in the middle of the table and you’ve got an edible centrepiece for decoration. Guests can assemble their own plates—the fillings of duck confit, julienned veggies, mint and Sriracha sauce will take their taste buds on an international tour.