Try this Asian-inspired appetizer recipe as a starter at your next holiday party.
Filling
1/2 barbecue duck, meat removed and sliced into thin slivers
1 cup carrot, julienned
1 cup daikon, julienned
1 cup red pepper, julienned
3 stalks green onion, sliced on long bias
2 tbsp hoisin sauce
*all vegetables should be cut into 3" pieces
Crêpes
1 cup flour
2 egg
1/2 tsp sesame oil
1 tsp vegetable oil
2 cups milk
1 bunch chives, chopped
1 tbsp black sesame seeds
Pinch salt and pepper
Vegetable spray for cooking
Step 1: With a whisk, evenly blend flour, eggs and oils. Gradually whisk in milk to avoid lumps. Add chives, sesame seeds and seasoning and let rest 30 minutes.
Step 2: Evenly spray a 10" non-stick pan with the vegetable spray and place over medium heat.
Step 3: Ladle approximately 2 oz. of batter into pan, swirling to evenly coat bottom.
Step 4: Cook until edges begin to brown, then flip and cook for 1 minute longer. Set aside to cool, and repeat. (Crêpes can be made ahead and kept refrigerated or frozen.)
Step 5: Cut each crêpe in quarters and lay out separately.
Step 6: Lay a pinch of each vegetable, a drop of the hoisin and 1 tsp chopped duck over the curved edge of the crêpe, leaving 1" sticking out.
Step 7: Fold point of crêpe over filling and roll into a cone. Serve cool.
Makes 30 individual crepes
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