- 250g flour
- 60g butter
- pinch of salt
- 1 1/2 cups milk
- 3 eggs
- meat with skin from 1 Chinese bbq duck, bone out and chopped
- 1/2 telegraph cucumber cut into julienne sticks
- 4 spring onions
- hoisin sauce
Put flour into a basin and make a well in the centre. Warm butter, salt and milk until butter
has melted. Break eggs into the well and add milk mix. Whisk until smooth
and refrigerate for 2 hours before using.
Place the chopped duck in a bowl and add enough hoisin sauce to moisten the duck..
Heat a small pancake pan and grease with buttered paper. Pour a little
mix into the pan and swirl to coat, cook for until bubbles appear and pop and then flip and
cook the other side. Repeat this process stacking pancakes on a warm as you go.
Place duck, cucumber and spring onion near the edge of each pancake and tightly roll to enclose the filling.
Serve with a side dish of extra hoisin sauce.