Crêpes with duck breast

Ingredients for 6 servings:

• 130 g flour
• 2 eggs
• 1 pinch(s) salt
• 1 tsp oil
• ⅛ liter milk
• 2 shots of beer
• 200 g carrot(s)
• 1 stalk(s) leek
• 3 tbsp sesame seeds
• 300 g duck breast
• Teriyaki sauce or hoisin sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Mix together the flour, salt, eggs, oil, and milk. Stir in 1/8 l water and the beer, and let the crepe batter rest for 1 hour. Cut the carrots and leeks into fine strips. Roast the sesame seeds without oil and transfer to a small bowl. Use the batter to make crepes and keep them warm by wrapping them in aluminum foil. Make diamond-shaped cuts in the duck skin. Place the duck breast, skin-side down, in the cold pan. First turn the heat up to full, then cook over medium heat until the skin is crispy. Turn over and cook for about 1 minute on the other side. Add a little water to a roasting tin and place the duck breast, skin-side up. Cook uncovered in a preheated oven at 225 degrees for 15-20 minutes. Cook uncovered for a further 5 minutes, if necessary. Wrap in aluminum foil and let rest for about 8 minutes, then cut into thin strips. Top the crepes with vegetables and meat, season with teriyaki marinade or hoisin sauce, and fold. Serve sprinkled with sesame seeds.