From the recipe collection
Duck and Roasted Eggplant Crepes
Duck and Roasted Eggplant Crepes brings together duck and onion in a practical home formulation designed for evenly cooked pancakes or crepes with a defined centre.
- Prep time
- 30 min + 15 min batter resting
- Cook time
- 30–40 min
- Yield
- 10 filled crêpes; 5 servings
- Audio recipe
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Ingredients
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Method
- Whisk flour, eggs, 400 ml milk, 1 tablespoon oil and a pinch of salt. Rest 15 minutes; add remaining milk only if needed for a thin batter.
- Soften onion in 1 tablespoon oil for 4–5 minutes. Add eggplant and cook until fairly dry, then fold in duck and heat until steaming hot. Season lightly.
- Use remaining oil to lightly coat a 20 cm non-stick pan. Cook ten thin crêpes, setting both sides fully.
- Divide filling among the crêpes and fold into envelopes. Warm in a covered pan over low heat for 3–5 minutes until hot throughout, then serve with calamansi juice added to taste at the table.