Hoisin chicken crepes with cucumber salad
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
These crepes can be made ahead of time and simply reheated when you’re ready. Adding chives to the crepe batter is a great idea to add some extra flavour.
Ingredients
Plain flour
¾ cup(s), (110g)
Skim milk
1 cup(s), (250ml)
Egg white
2 medium
Fresh chives
1 tbs, finely chopped
Hoisin sauce
60 ml, (1/4 cup)
Rice wine vinegar
1 tbs
Baby spinach
60 g
Green shallot(s)
3 individual, cut into 5cm lengths
Lebanese cucumber
1 medium, halved crossways, cut into matchsticks
Snow peas
125 g, thinly sliced
Cooked skinless chicken breast
2 medium, shredded
Fresh red chilli
2 whole, sliced
Fresh coriander
⅔ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Sift flour into a large bowl. Whisk milk and egg whites in a jug until combined. Add milk mixture and chives to flour. Whisk until well combined.
2
Lightly spray a medium non-stick frying pan with oil. Heat over medium heat. Pour 2½ tablespoons of batter into pan. Swirl to cover base. Cook for 2-3 minutes or until light golden. Turn and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 8 crepes.
3
Combine hoisin sauce and vinegar in a bowl. Top crepes with spinach, shallot, cucumber, snow peas, chicken, chilli sauce mixture and coriander. Roll up to enclose filling.
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