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Duck crêpes filled with wild rice and cherries

Recipe by:Emily Luchetti, Luke Meredith and Spencer Plaut


  • Crêpe batter:
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp. unsalted butter
  • 1/2 tbsp. olive oil
  • 1/4 tsp. sugar
  • Large pinch of salt
  • 1/4 cup beer
  • Crêpe filling:
  • 4 boneless duck breasts
  • Salt and pepper, to taste
  • Olive oil, for sautéing
  • 2 cups cooked wild rice
  • 24 cherries, stemmed, pitted and halved
  • 1 tbsp. chopped fresh thyme


For crêpes: Place all ingredients except beer in a food processor or blender. Mix until combined. Strain and whisk in beer. Chill for at least 2 hours to overnight. In a 6-inch pan, make 8 crêpes.

For filling: Have crêpes at room temperature. Season duck with salt and pepper. Sauté in olive oil, skin side down, over low heat for 10 minutes. Turn and cook for 3 minutes more. Let rest for 5 minutes. Meanwhile, heat wild rice, cherries and thyme in pan used to cook duck. Place some of the rice mixture on the outer corner of each crêpe. Roll crêpes into cylinders. Place 2 on each plate. Slice duck and place on top of crêpes. Serve immediately.

Serves 4

Califonia Bountiful