Crêpes with duck filling

Name: Crêpes with duck filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 Stem(s) Coriander; 100 g Flour; 7-10 Tbsp Salt; 2 Eggs (size M); 150 ml low-fat milk (1,5 % fat); 100 ml Mineral water; 150 g small mushrooms; 1 (approx. 500 g) Swiss chard; 15 g Ginger Tuber; 1 small clove of garlic; 1 small chili pepper; 1/2 TEASPOON Oil; 1 TEASPOON demerara sugar; 150 ml Plum juice; 1/2 TEASPOON White wine vinegar; 100 g Mung bean seedlings; 1 (approx. 400 g) Duck Breast; 1 TEASPOON Peanut oil; 2 TEASPOONS roasted peanut kernels; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 Stem(s) Coriander
100 g Flour
7-10 Tbsp Salt
2 Eggs (size M)
150 ml low-fat milk (1,5 % fat)
100 ml Mineral water
150 g small mushrooms
1 (approx. 500 g) Swiss chard
15 g Ginger Tuber
1 small clove of garlic
1 small chili pepper
1/2 TEASPOON Oil
1 TEASPOON demerara sugar
150 ml Plum juice
1/2 TEASPOON White wine vinegar
100 g Mung bean seedlings
1 (approx. 400 g) Duck Breast
1 TEASPOON Peanut oil
2 TEASPOONS roasted peanut kernels
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the coriander, shake dry and chop coarsely. Mix flour, 1/2 tsp salt and eggs. Gradually stir in milk and mineral water. Stir in coriander. Clean, clean and quarter the mushrooms. Clean the chard, cut leaves from the stems, halve them, cut into strips, wash and drain.
2
Peel and finely chop the ginger and garlic. Clean the chilli, remove the seeds. Wash the pod and chop finely. Heat 1/2 tsp. oil in a small pot. Sauté the ginger, garlic and chilli in it, sprinkle with brown sugar and deglaze with prune juice. Let it boil down for about 3 minutes at high heat. Season to taste with vinegar and salt
3
Coat a coated pan (approx. 28 cm Ø) with a little oil. Pour in 1/4 of the crêpe dough and spread it thinly on the bottom of the pan by swivelling it. Bake from both sides until golden brown. Bake another 3 crêpes of the remaining dough and keep warm
4
Wash and drain the seedlings. Wash the meat, dab dry. Remove skin, cut meat into strips. Heat peanut oil in a pan. Fry the meat in it while turning for 3-4 minutes. Remove and keep warm (e.g. wrap in aluminium foil). Fry the mushrooms in the frying fat for approx. 3 minutes. Add sprouts and chard and fry for another 4 minutes.
5
Spread plum sauce over the crêpes. Place meat, vegetables and nuts half on each crêpe. Fold over the half that is not covered and fold over again to make a quarter. Arrange on plates