Hoisin Chicken Crepes

From Recipe+ magazine. Assume you would prepare vegetable and chicken while crepe mix is resting for 15 minutes before cooking.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 cup plain flour
•  salt (pinch of)
• 1  cup milk
• 2  eggs
• 2  tablespoons butter (melted for brushing)
• 1⁄2 cup hoisin sauce
• 2 1⁄2 cups  cooked chicken (shredded, no skin or bone)
• 1  lebanese cucumber (cut into matchsticks)
• 6  green onions (scallions, cut into 6cm lengths)

Directions

1. To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.
2. Whisk milk and eggs in a medium jug and add to the flour, mixing to combine and then cover with plastic food wrap and rest for 15 minutes.
3. Heat a medium (15cm base measurement) frying pan over a moderate heat and brush with melted butter.
4. Add 2 tablespoons of batter to pan, tilting to make a thin crepe.
5. Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.
6. Transfer to a plate and cover to keep warm.
7. Repeat process, reheating and brushing pan with butter between crepes till all batter used.
8. To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.
9. Serve at once.