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Gingerbread spice pancakes with duck confit filling


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Rate this recipe 4.2/5 (74 Votes)


  • 60g plain flour
  • 23g of buckwheat flour
  • 135ml milk
  • 1 egg
  • 1 tsp gingerbread spice (or a mixture of cinnamon
  • ginger
  • aniseed ...)
  • 1 pinch of salt
  • 1 tbsp vegetable oil
  • 2 confit duck legs
  • 150g dried apricots
  • 1 tbsp Cognac
  • 1 handful of unsalted pistachios


servings 4
Level of difficulty Easy
Preparation time 35mins
Cooking time 10mins
Cost Budget Friendly


Step 1

The crepe pancakes:
Mix the flour, salt, gingerbread spice and egg. Gradually add the milk and whisk until the mixture is smooth. Leave the batter to rest for 30 minutes to 1 hour at room temperature. Heat some oil in a frying pan. Make 4-5 thin pancakes. Reserve.

Step 2

The pancake rolls:
Place the apricots in a bowl of water with the cognac (You can do this the day before.) Remove all the flesh of the duck confit from the bones. Place 2 tablespoons of duck confit in the middle of each pancake, the entire length and a thickness of about 2cm. Add some apricots, halved, on top and sprinkle with pistachios. Roll the pancake up tightly. Cut into bite size portions about 3cm long, cutting diagonally.

Serve on a plate as a pre-dinner appetiser.

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