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Crispy Duck & Shiitake Mushrooms Crepe Platter

This hors d'oeuvre is sure to impress guests at your next gathering.


  • 1x pack of Marcel's Ooh La La Gluten Free Crepes

  • 1 duck breast crispy skinned

  • 6 fresh Shiitake mushrooms

  • 2 bok choy washed and sliced

  • 30g bean thread noodles (Harusame)

  • 90g bamboo shoots

  • 4 spring onions finely chopped

  • 1 tbsp fresh ginger grated

  • 1 garlic clove crushed

  • 7ml sake

  • 7ml Japanese soy

  • 5ml Mirin

  • 5ml Sesame oil

  • 10g Potato Starch


Soak noodles in boiling water for 5 minutes drain and cool. Warm crepes in the microwave or oven to make them easier to roll. Slice bamboo, spring onions and shiitake mushrooms and bok choy. Preheat a hot pan or wok and fry with the vegetable oil until wilted but not over cooked, add the sauce. Slice duck breast thinly.

Take one crepe and place 1 layer of sliced duck then the vegetables and roll up like you would a roulade, or even sushi, keeping it tight until desired thickness. Slice the crepes and serve on spoon or as desired. Great for canapes at a dinner party.

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