Hoisin Chicken Crepes
Created by ImPat on October 26, 2014
- Servings: 4
- Prep Time: 25m
- Cook Time: 20m
- Recipe #15193
Ingredients
- 3/4 cup all-purpose flour (plain)
- Salt (pinch of)
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter (melted for brushing)
- 1/2 cup hoisin sauce
- 2 1/2 cups cooked chicken, shredded (no skin or bone)
- 1 lebanese cucumber (cut into matchsticks)
- 6 green onions (scallions, cut into 6cm lengths)
How to Make
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Step 1: To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.
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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.
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Step 3: Heat a medium (15cm base measurement) frying pan over a moderate heat and brush with melted butter.
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Step 4: Add 2 tablespoons of batter to pan, tilting to make a thin crepe.
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Step 5: Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.
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Step 6: Transfer to a plate and cover to keep warm.
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Step 7: Repeat process, reheating and brushing pan with butter between crepes till all batter used.
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Step 8: To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.
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Step 9: Serve at once.
Nutritional Facts
- 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