Hoisin Chicken Crepes

• 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)

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.

flour, salt, milk, eggs, butter, hoisin sauce, chicken, lebanese cucumber, green onions

Taken from www.food.com/recipe/hoisin-chicken-crepes-405166 (may not work)