Hoisin chicken crepes with cucumber salad
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Love duck pancakes from the Chinese? Try our chicken crepes for a healthier twist
Ingredients
Plain White Flour
110 g
Skimmed Milk
250 ml
Egg white, raw
1 individual
Chives, Fresh
1 tablespoon(s), finely chopped
Hoisin Sauce
60 g
Calorie controlled cooking spray
4 spray(s)
Rice Wine Vinegar
1 tablespoon(s)
Spinach
60 g
Spring Onions
3 medium, cut into 5cm lengths
Cucumber
⅓ individual, extra large, halved crossways and cut into matchsticks
Mange-tout
125 g, thinly sliced
Chicken breast, skinless, grilled
2 individual, medium, shredded
Chilli, green or red
2 individual, sliced
Coriander, fresh
30 g, leaves picked
Instructions
1
Sift the flour into a large bowl with the chives. Whisk the milk and egg whites in a jug until combined. Pour the milk mixture into the flour and chives. Whisk until well combined to make a batter.
2
Lightly mist a medium non-stick frying pan with cooking spray and set 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 the hoisin sauce and vinegar in a bowl. Top crepes with spinach, spring onion, cucumber, mangetout, chicken, chillies, sauce mixture and coriander. Roll up to enclose filling to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.