Photo of Hoisin chicken crepes with cucumber salad by WW

Hoisin chicken crepes with cucumber salad

Points® value
Total Time
45 min
20 min
25 min
Love duck pancakes from the Chinese? Try our chicken crepes for a healthier twist


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)


60 g

Spring Onions

3 medium, cut into 5cm lengths


individual, extra large, halved crossways and cut into matchsticks


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


  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.


These crepes can be made ahead of time and simply reheated when you’re ready.