• 45minutes
  • 447calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup plain flour

  2. salt (pinch of)

  3. 1 cup milk

  4. 2 eggs

  5. 2 tablespoons butter (melted for brushing)

  6. 1/2 cup hoisin sauce

  7. 2 1/2 cups cooked chicken (shredded, no skin or bone)

  8. 1 lebanese cucumber (cut into matchsticks)

  9. 6 green onions (scallions, cut into 6cm lengths)

Instructions Jump to Ingredients ↑

  1. To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.

  2. Whisk milk and eggs in a medium jug and add to the flour, mixing to combine and then cover with plastic food wrap and rest for 15 minutes.

  3. Heat a medium (15cm base measurement) frying pan over a moderate heat and brush with melted butter.

  4. Add 2 tablespoons of batter to pan, tilting to make a thin crepe.

  5. Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.

  6. Transfer to a plate and cover to keep warm.

  7. Repeat process, reheating and brushing pan with butter between crepes till all batter used.

  8. To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.

  9. Serve at once.


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