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Ingredients20 m servings 279 cals
Original recipe yields 12 servings (24 roll ups)
- Cut each crepe in half. Spread a thin layer of mayonnaise over each half. Layer duck breast, red bell pepper, celery, and spring onions on top; roll up and place seam side-down on a plate.
- Mix plum sauce, sugar, and vinegar together in a bowl to make a dipping sauce. Serve alongside rolls.
- Cook's Notes:
- Sweet flour sauce (also known as sweet bean sauce) can be used in place of the dipping sauce.
- Alternatively, one can drizzle the dipping sauce on vegetables and duck just before rolling each crepe up.
Per Serving: 279 calories; 9.5 g fat; 41.2 g carbohydrates; 7 g protein; 40 mg cholesterol; 462 mg sodium. Full nutrition