Stylish and shareable are the words for these DIY crepes that max out on flavour while keeping service to a minimum. Arrange the elements in the middle of the table and you’ve got an edible centrepiece for decoration. Guests can assemble their own plates—the fillings of duck confit, julienned veggies, mint and Sriracha sauce will take their taste buds on an international tour.
Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 79)
Sans noix
Categories
Ingredients
Crepes
3 eggs
2 cups (500 ml) milk
1 1/3 cups (200 g) unbleached all-purpose flour
1 tbsp (15 ml) vegetable oil
1 tbsp sugar
1/4 tsp salt
Unsalted butter, for brushing
Duck
4 duck confit thighs, skin removed, deboned and shredded
1/4 cup (60 ml) hoisin sauce, plus more for serving