Hoisin Chicken Crepes
"From Recipe+ magazine. Assume you would prepare vegetable and chicken while crepe mix is resting for 15 minutes before cooking."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (230.9 g)
- Calories 274.8
- Total Fat - 11.3 g
- Saturated Fat - 5.8 g
- Cholesterol - 168.7 mg
- Sodium - 176.6 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 1.3 g
- Sugars - 7.4 g
- Protein - 12.3 g
- Calcium - 111.8 mg
- Iron - 1.7 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.
Step 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.
Step 3
Heat a medium (15cm base measurement) frying pan over a moderate heat and brush with melted butter.
Step 4
Add 2 tablespoons of batter to pan, tilting to make a thin crepe.
Step 5
Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.
Step 6
Transfer to a plate and cover to keep warm.
Step 7
Repeat process, reheating and brushing pan with butter between crepes till all batter used.
Step 8
To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.
Step 9
Serve at once.
Tips
No special items needed.
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