Peking Duck-Inspired Hoisin Crepes With Cucumber and Scallions

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 crepes; 2 filled crepes per serving)
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (includes 20-minute batter rest)

Quick Ingredients

• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 1/4 cup (60 ml) water
• 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp for the pan)
• 1/4 tsp kosher salt
• 1 tsp granulated sugar (optional)
• 12 oz (340 g) shredded cooked duck, or shredded rotisserie chicken
• 1/2 cup (120 g) hoisin sauce (plus 2 tbsp for warming the meat)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 2 tbsp water
• 1 tsp toasted sesame oil (optional)
• 1 English cucumber, cut into thin matchsticks
• 6 scallions, thinly sliced (white and green parts)
• 2 tsp toasted sesame seeds

Do This

• 1. Whisk flour, salt (and sugar) in a bowl; whisk eggs, milk, water, and melted butter in another bowl.
• 2. Combine wet into dry until smooth; rest batter 20 minutes.
• 3. Cook 8 thin crepes in a lightly buttered nonstick skillet over medium heat (about 60–90 seconds per side).
• 4. Warm shredded duck (or chicken) with 2 tbsp hoisin, soy sauce, rice vinegar, and water (plus sesame oil if using) for 3–5 minutes.
• 5. Spread each crepe with about 1 tbsp hoisin; add warm meat, cucumber matchsticks, and scallions.
• 6. Fold into a thin wrap; sprinkle with toasted sesame seeds.
• 7. Serve immediately, with extra hoisin on the side if you like.

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Why You’ll Love This Recipe

• All the sweet-savory, crunchy-creamy vibes of Peking duck pancakes, but with easy homemade crepes.
• Flexible: use leftover duck for a special meal, or rotisserie chicken for a weeknight shortcut.
• Fast cooking once the crepes are made, and the filling is simple with big flavor.
• Great for casual entertaining: set out fillings and let everyone build their own wraps.

Grocery List

• Produce: 1 English cucumber, 6 scallions
• Dairy: whole milk, unsalted butter, eggs
• Pantry: all-purpose flour, kosher salt, granulated sugar (optional), hoisin sauce, soy sauce, rice vinegar, toasted sesame oil (optional), sesame seeds
• Protein: cooked duck (12 oz) or 1 rotisserie chicken (you’ll need about 12 oz shredded)

Full Ingredients

Crepes (makes 8 thin crepes, about 10 inches/25 cm each)

• 1 cup (120 g) all-purpose flour
• 1/4 tsp kosher salt
• 1 tsp granulated sugar (optional; helps light browning)
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 1/4 cup (60 ml) water
• 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp unsalted butter for the pan)

Warm Hoisin Duck (or Chicken) Filling

• 12 oz (340 g) cooked duck meat, shredded (skin removed for easier wrapping), or 12 oz (340 g) rotisserie chicken, shredded
• 2 tbsp (30 g) hoisin sauce (for warming the meat)
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) rice vinegar
• 2 tbsp (30 ml) water
• 1 tsp (5 ml) toasted sesame oil (optional)

Crunchy Veg + Assembly

• 1/2 cup (120 g) hoisin sauce (for spreading; about 1 tbsp per crepe)
• 1 English cucumber, cut into thin matchsticks (about 3–4 inches long)
• 6 scallions, thinly sliced (white and green parts)
• 2 tsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Mix a smooth crepe batter

In a medium bowl, whisk together the flour, kosher salt, and sugar (if using). In a second bowl (or a large measuring cup), whisk the eggs until blended, then whisk in the milk, water, and melted butter.

Pour the wet mixture into the dry ingredients and whisk until smooth. A few tiny lumps are okay, but aim for a pourable batter similar to heavy cream. If your batter looks thick, whisk in an additional 1–2 tbsp (15–30 ml) water.

Step 2: Rest the batter for tender crepes

Let the batter rest for 20 minutes at room temperature. This helps the flour hydrate and gives you more tender, flexible crepes that won’t tear when you fold them.

Step 3: Cook the crepes (thin and flexible)

Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan with about 1/4 tsp butter (a thin film is plenty).

Pour in 1/4 cup (60 ml) batter, then immediately tilt and swirl the pan to coat the bottom in a thin layer. Cook until the top looks set and the edges lift easily, about 60–75 seconds. Flip and cook the second side for 20–30 seconds.

Slide the crepe onto a plate. Repeat with remaining batter, lightly buttering the pan every 2–3 crepes as needed. You should get 8 crepes. Keep them stacked; the trapped steam helps keep them pliable.

Step 4: Warm and glaze the shredded duck (or chicken)

In a small skillet over medium-low heat, combine the shredded duck (or chicken), 2 tbsp (30 g) hoisin, soy sauce, rice vinegar, and water (and toasted sesame oil if using). Stir and warm for 3–5 minutes, just until heated through and lightly glossy.

If the mixture looks dry, add an additional 1 tbsp (15 ml) water. If it looks too wet, simmer for 1–2 minutes to reduce.

Step 5: Prep the cucumber and scallions for that classic crunch

Cut the cucumber into thin matchsticks (thin strips make the wrap easier to roll). Thinly slice the scallions. Keep the vegetables dry; if your cucumber is very watery, blot lightly with a paper towel so the crepes don’t get soggy.

Step 6: Assemble: hoisin spread, then meat, then veg

Lay one crepe flat on a cutting board. Spread 1 tbsp hoisin sauce in a thin layer, leaving about a 1/2-inch border.

Add a small line of warm shredded duck (or chicken) slightly below center (about 1/4 cup per crepe), then top with a few cucumber matchsticks and a pinch of sliced scallions.

Step 7: Fold into a thin wrap and finish with sesame seeds

Fold the bottom edge up over the filling, fold in the left and right sides, then roll tightly into a slim wrap (like a thin burrito). Sprinkle the top with a pinch of toasted sesame seeds.

Repeat with remaining crepes. Serve warm, with extra hoisin on the table for dipping if you like.

Pro Tips

• Swirl fast: As soon as batter hits the pan, tilt and rotate quickly to get an even, thin crepe.
• Adjust heat as you go: If crepes brown too quickly, drop to medium-low; if they take longer than 90 seconds on the first side, increase to medium.
• Keep crepes flexible: Stack cooked crepes and cover loosely with foil or a clean towel to keep them soft and warm.
• Don’t overfill: A modest amount of filling makes a neater wrap that won’t split.
• Toast sesame seeds: If yours aren’t toasted, warm them in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant.

Variations

• Spicy-sweet: Stir 1–2 tsp chili crisp or sriracha into the hoisin you spread on the crepes.
• Extra crunchy: Add 1 cup shredded carrots or thinly sliced radishes alongside the cucumber.
• Gluten-free shortcut: Use store-bought gluten-free crepes and swap in gluten-free tamari for soy sauce (check your hoisin label, too).

Storage & Make-Ahead

Make ahead: Crepes can be made up to 2 days ahead. Stack with parchment between them, wrap tightly, and refrigerate. Rewarm briefly in a dry nonstick skillet over medium-low heat for 15–30 seconds per side, or microwave covered for 15–20 seconds.

Store: Keep filling (meat) in an airtight container in the refrigerator for up to 3 days. Keep sliced cucumber and scallions separate for best crunch (up to 2 days).

Best practice: Assemble right before eating so the crepes stay tender and not soggy.

Nutrition (per serving)

Approximate per serving (2 filled crepes, using duck): 520 calories, Protein: 28 g, Carbohydrates: 48 g, Fat: 24 g, Fiber: 2 g, Sugar: 10 g, Sodium: 980 mg.