This dish has been an absolute winner in our household this summer! It looks spectacular, and the flavours are amazing. 

 

I've been a vegan for the past year, but I am using eggs in this recipe, only because I find that making vegan pancakes can be quite tricky. In this case, free-range or organic eggs do the trick!

 

The traditional Peking Duck is usually served on thin pancakes made from rice flour, but this version has a little more body – say goodbye to hunger pangs later in the evening – and is just simply delicious! I'm using the oyster mushroom to replace the duck, and wow what a fantastic sub it is – works perfectly in a vegan shoarma too – this dish is absolutely worth trying. You can take it to the bank, believe you me!

 

Ingredients

12 servings
(about 15 cm in diameter) – preparation time: 40 minutes

 

FOR THE PANCAKES

• 240 gr wholewheat or white flower (240 gr is 1 cup)
• 3 small or 2 large free-range or organic eggs
• 400 ml (plant-based) full milk
• ½ tsp salt
• 1 tbs olive oil

 

Mix all the ingredients together and blend until your batter is smooth.

 

 

THE FILLING

• 400 gr oyster mushroom, in strips of 1 cm
• 1 tsp Chinese Five Spices powder
• 1 tsp ground black pepper
• 2 tbs soy sauce
• Hoisin sauce
• A bit of oil to bake in
• 1 large carrot, julienne cut in strips of 12 cm
• 3 spring onions, only the bottom white part, julienne cut in strips of 12 cm
• 1/3 cucumber, peeled, with seeds removed, and julienne cut in strips of 12 cm

 

GARNISH

• Fresh coriander
• Green pepper, cut in rings
• Chives

 

EQUIPMENT

A blender to mix the batter

 

PREPARATION

Bake the pancakes in a little bit of oil.

 

Heat a non-stick frying pan over a high heat, add half a tablespoon of oil and pour in a thin layer of batter until it’s about 15 cm in diameter. You can also round out the batter with the convex side of a spoon.

 

Bake on both sides until you have a nice golden-brown pancake. Continue until you have 12 pancakes.

 

Bake the strips of oyster mushroom in some olive oil, seasoned with the Chinese 5 herbs powder, black pepper and soy sauce, for about 5 minutes until they are slightly crispy.

 

Spread a tablespoon of hoisin sauce across a pancake and place some oyster mushrooms on top. Add some carrot, cucumber, spring onion, coriander and green pepper (as much as you like) for garnishing and you are done! Enjoy!