Duck and Apple Crepes

There really thin pancakes

They are really thin pancakes

So maybe there is some left over seared duck breasts in the refrigerator and maybe the sage plant is producing giant leaves like crazy.

Time for breakfast, or dinner.

Go here for the crepe batter and how to make them.

Duck, Apple and Sage Crepes

  • 2 seared wild duck breasts cut into small dice
  • 6 large sage leaves cut into thin ribbons
  • 1 apple cored and cut into small dice
  • 4 tbsp butter
  • 8 cooked crepes

Melt 2 tbsp butter in a frying pan and saute apples until golden. Add sage and saute until wilted then add duck and quickly mix into apples. Remove from heat. Spoon 1 1/2 tbsp mixture into center of a crepe. Top with a thin slice of butter and roll up. Place in a greased baking pan and continue with remaining crepes. Bake at 350 degrees for 10-15 minutes. Serve with fresh fruit.

Here is a photo of some sage leaves about to be dried.

That is a large serving dish for size comparison

That is a large serving dish for size comparison



About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Dinner, Food, Recipes and tagged , , , . Bookmark the permalink.

5 Responses to Duck and Apple Crepes

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. Eva Taylor says:

    We just love crepes and these apple and duck crepes sound lovely. It definitely looks like a wonderful brunch dish.

  3. Beautiful dish! I’ve never tried crepes, but I could sure follow up with the mint julep!

  4. Pingback: Game Days | Rufus' Food and Spirits Guide

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