Recipe by: taste.com.au
Serves: 20 pancakes
Time: 1h 5m
Ingredients
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1/2 cup plain flour
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2 tablespoons cornflour
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1/4 cup water
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1/4 cup milk
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2 eggs
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2 tablespoons butter, melted
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1 Peking duck
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6 green onions, washed
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1/2 cup hoisin sauce
Method
- Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth. Pour into a jug. Cover and stand for 15 minutes.
- Heat a non-stick frying pan over medium heat. Brush with remaining butter. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter.
- Remove skin and meat from duck. Thinly slice both skin and meat. Cut onions into 10cm lengths.
- Place some duck skin and meat, 2 pieces of onion and 1 teaspoon of hoisin sauce onto each pancake. Roll up. Serve.
