Crêpes With Duck And Plum Sauce - cooking recipe

Ingredients

2 medium eggs
100 g plain flour
1/2 tsp salt
150 ml semi skimmed milk
100 ml sparkling water
6 stalks coriander, chopped
1 tsp oil
15 g ginger, finely chopped
1 clove garlic, finely chopped
1 small chilli, de-seeded and finely chopped
1 tsp brown sugar
150 ml prune juice
1/2 tsp white wine vinegar
1 tsp peanut oil
400 g duck breast, sliced
150 g small mushrooms, quartered
100 g bean sprouts
500 g Swiss chard, sliced

Preparation

For the crepes, mix eggs, flour and 1/2 tsp salt. Gradually add milk, sparkling water and cilantro. Heat 1/2 tsp oil in an 11 inch crepe pan, pour in 1/4 batter, tilt the pan to coat evenly and cook crepe on both sides until golden brown. Repeat 3 more times then set aside and keep warm.
For the plum sauce, heat remaining oil and saute the ginger, garlic and chili. Sprinkle with brown sugar, deglaze with prune juice and vinegar and cook over high heat for 3 mins. Season.
To finish, heat peanut oil in a pan and sear duck for 3-4 mins then remove and keep warm. Add mushrooms and saute for about 3 mins, add bean sprouts and Swiss chard and cook for another 4 mins.
To serve, spread plum sauce on the crepes, cover 1/2 with meat, vegetables and nuts then fold in 1/2 then in 1/2 again. Serve.