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Photo of Hoisin chicken crepes with cucumber salad by WW

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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