Recipe

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