Hoisin chicken crepes with cucumber salad
¾ cup(s), (110g)
1 cup(s), (250ml)
1 tbs, finely chopped
60 ml, (1/4 cup)
rice wine vinegar
baby spinach leaves
3 individual, cut into 5cm lengths
1 medium, halved crossways, cut into matchsticks
125 g, thinly sliced
cooked skinless chicken breast
2 medium, shredded
fresh red chilli
2 whole, sliced
1 x 3 second spray(s)
- 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.
- 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.
- 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.