Duck Confit Crepes | RICARDO

Ingredients

• 3 eggs
• 2 cups (500 ml) milk
• 1 1/3 cups (200 g) unbleached all-purpose flour
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp sugar
• 1/4 tsp salt
• Unsalted butter, for brushing
• 4 duck confit thighs, skin removed, deboned and shredded
• 1/4 cup (60 ml) hoisin sauce, plus more for serving
• 1 tsp (5 ml) toasted sesame oil
• 2 carrots, julienned
• 1 English cucumber, julienned
• 2 green onions, thinly sliced on the diagonal
• 1/4 cup (10 g) mint leaves
• Sriracha, to taste