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Photo of Hoisin chicken crepes with cucumber salad by WW

Hoisin chicken crepes with cucumber salad

Total Time
55 min
20 min
35 min
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.


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


Oil spray

1 x 3 second spray(s)


  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.