Duck and Hoisin Crepes
· 1/4 cup plain flour
· 1 tbsp cornflour
· 1/4 cup water
· 1/4 cup milk
· 1 egg
· 40g butter, melted
· 1/2 Peking duck (you can get this from your local Chinese restaurant)
· 3 spring onions, finely sliced on an angle

· 1/4 cup hoisin sauce

Combine flour, cornflour, water, milk, egg and half the butter in a food processor. Process until the batter is smooth. Pour into a jug and cover and stand for 30 minutes.

Heat a non-stick frying pan over medium heat. Brush with the remaining butter. Pour a tablespoon of batter into frying pan. Spread to form a thin pancake about 16cm in diameter. Cook for 1 minute, turn and cook for a further 30 seconds. Transfer to a plate. Repeat with remaining batter.

Remove skin and meat from duck and discard the bones (or save them for a stock). Thinly slice both skin and meat. Place some skin and meat, a couple of pieces of onion and a teaspoon of hoisin sauce on to each pancake. Fold and serve.