Asian pancakes
easy
60 mins
60 mins
Ingredients
- 150 g Flour
- 1 TEASPOON Baking Powder
- 1/4 l Milk
- 4 Eggs
- 1 (200 g) red pepper
- 2 Entenbrustfilet (à ca. 300 g)
- 4 TABLESPOONS Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (446 ml) Pineapple in slices (no added sugar)
- 1 package (300 g) frozen peas
- 2-3 TABLESPOONS Soy sauce
- 1 glass (200 ml) sweet-sour sauce
- 12 Chive straws
- 8 Slices of lime
- 7-10 Tbsp Coriander
- 7-10 Tbsp Oil
Directions
- 1
Mix flour, baking powder, milk and eggs. Clean and wash the peppers and cut them into small lozenges. Skin duck breast. Cut the skin crosswise into strips and fry until crisp. Cut fillets into thin slices.
- 2
Put fried skin on kitchen paper. Sauté the fillet slices in four tablespoons of fat and season with salt and pepper, remove. Cut pineapple rings into pieces, add them to the broth with four tablespoons of pineapple juice, peas, soy sauce and sweet-and-sour sauce and bring to the boil.
- 3
Bake twelve pancakes (approx. 15 cm Ø) from the pancake batter in a thinly greased pan with oil. Roll the pancakes into a bag, tie them up with chives and keep them warm in the preheated oven (electric cooker: 100°C/ gas: level 1).
- 4
Add the duck breast to the vegetables and bring to the boil again. Put the pancakes on plates, fill them with shredded meat and sprinkle with roasted skin. Garnish with lime slices and coriander.
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