Hoisin Chicken Crepes
Transform your weeknight dinners with these irresistible Hoisin Chicken Crepes, a fusion of delicate, homemade crepes and bold, Asian-inspired flavors. Tender chicken thighs are coated in a glossy hoisin and soy sauce glaze, infused with aromatic garlic, and paired with crisp julienned carrots, cucumbers, and fresh scallions. Topped with vibrant cilantro and a sprinkle of toasted sesame seeds, each bite offers a harmonious balance of savory, sweet, and fresh. These easy-to-make crepes, crafted from scratch with pantry staples, cradle the flavorful filling perfectly and make for an eye-catching presentation. Ready in just 45 minutes, this recipe is ideal for light dinners, casual gatherings, or even as a unique appetizer.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 0.25 teaspoons Salt
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Hoisin sauce
- 1 tablespoon Soy sauce
- 2 cloves Garlic, minced
- 1 tablespoon Vegetable oil
- 1 Carrot, julienned
- 1 Cucumber, julienned
- 3 Scallions, thinly sliced
- 0.25 cup Cilantro leaves
- 1 tablespoon Sesame seeds, toasted
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 15 minutes.
Heat a non-stick skillet over medium heat. Lightly grease the pan with butter or a drop of vegetable oil.
Pour 1/4 cup of the crepe batter into the pan, swirling to cover the bottom with a thin layer. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip and cook for an additional minute. Repeat with the remaining batter to make 8 crepes.
While the batter rests, prepare the chicken. Dice the chicken thighs into bite-sized pieces. In a small bowl, mix the hoisin sauce, soy sauce, and minced garlic.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, until no longer pink in the center. Pour the hoisin sauce mixture over the chicken and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens and the chicken is glazed. Remove from heat.
To assemble, lay a crepe flat on a plate. Add a portion of the hoisin chicken in the center, followed by julienned carrot, cucumber, scallions, and a sprinkle of cilantro leaves.
Fold the edges of the crepe over the filling to create a loose roll. Garnish with a pinch of toasted sesame seeds.
Repeat with the remaining crepes and serve immediately. Enjoy your Hoisin Chicken Crepes!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
