Prep time: 20 minutes Cooking time: about 50 minutes + overnight refrigeration Serves: 4
• 1 cup (150g) plain flour
• 1/2 teaspoon Chinese five spice
• 1 egg
• 11/2 cups (375mL) milk
• 2 teaspoons vegetable oil
• 4 duck breast fillets
• 4 mandarins
• 1 Lebanese cucumber, cut into batons
• 6 spring onions, cut into 7cm strips
• Hoi Sin sauce, to serve
1. Sift the flour, five spice and a pinch
of salt into a bowl and make a well in the centre. Whisk the egg and milk together, then gradually combine with the flour, whisking gently until smooth. Set aside for 20 minutes, to rest.
2. Lightly oil a small non-stick frying pan. Pour 1 tablespoon of the batter into the pan, swirling to make a 12cm round. Cook over medium heat for about 1 minute on each side, or until lightly golden. Repeat to make 24 crepes (if the batter seems a little thick, thin down with a tiny bit of water).
3. Preheat the oven to 180ºC. Heat the oil in a non-stick frying pan, and cook the duck breasts in 2 batches over medium-high heat for 1 minute each side. Then place onto an oven tray and bake for 10 minutes. Rest for 5 minutes, before cutting crossways into thin slices.
4. Meanwhile, cut the top and bottom from each mandarin, and use a small, sharp knife to cut the skin and pith
from them. Hold a mandarin in the palm of your hand and cut between the membranes to release the segments. Arrange all the ingredients onto plates or a larger serving platter for diners to assemble their own filled crepes.
Note: making the crepes is a little time-consuming, but they can be made up to 6 hours in advance, or frozen for up to 1 month. There is enough batter to allow for a few duds, so you’ll get the hang of it!