Thursday, August 27, 2009

No Peking

Photo by Cynthia

We loved the delectable photo of the Orange Chicken Tacos at ChiliCheeseFries, and reading about how the recipe originally called for duck reminded me about the pablano crepes we made for our leftover grilled duck.

Inspired by Michael Symon's corn crepes, the ingredient list consists of:
  • half cup flour,
  • half cup milk,
  • 2 eggs,
  • 1 tsp of vegetable oil,
  • pinch of salt, and
  • up to two cups of whatever chopped or kerneled fruit or vegetable you like.
I used fresh corn, poblano and scallion. Put it together into a processor until blended. Pour about 2 oz of the batter into a 10" skillet over medium heat and cook for about a minute on each side.

We had ours Peking style, with shredded duck accompanied by our house barbecue sauce cut with hoisin sauce.

What to do with the little duck that's left? Maybe duckburger sliders...


  1. A must try crepe with a twist of different flavors. Sounds really yummy.

  2. I often have a hard time with appetite. When ever I find this to be the case, I look at your site, and I start to salivate! Thanks