VIETNAMESE CHICKEN CREPES
These Vietnamese chicken crepes are a great meal for any season. The easy homemade crepes are stuffed full of chicken, veggies, peanuts and flavoursome hoisin sauce.
This is one of those meals where you can put all the different ingredients on the table and let everyone assemble their own. Otherwise, if you try to assemble 8-10 crepes at once, you might find everything goes cold before you get a chance to eat! (If this does happen, microwave the assembled crepes for about 30 seconds.)
Another easy option is just to buy pre-made crepes (make sure they’re not sweet ones) from the supermarket, if you can find them.
Love pancakes for dinner? Try these chicken and spinach crepes (perfect for this time of year as they feature asparagus) or these chicken and bacon pancake stacks.
VIETNAMESE CHICKEN CREPES
These Vietnamese chicken crepes are a great meal for any season. The easy homemade crepes are stuffed full of chicken, veggies, peanuts and flavoursome hoisin sauce.
Ingredients
CREPES
- 1 1/2 cups milk (375ml)
- 1/2 cup plain flour (75g)
- 1/2 cup brown rice flour (60g)
- 2 eggs
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp peanut oil
CHICKEN
- 1 carrot
- 1 tsp peanut oil
- 500 g chicken mince (1lb 2oz)
- 1 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
- 2 Tbsp lime or lemon juice
- 1 Tbsp fish sauce
- 1 Tbsp sweet chilli sauce
- 1 tsp brown sugar
TO SERVE
- 1 Lebanese cucumber
- 2 spring onions
- 1/3 cup roasted, salted peanuts (65g)
- 5 Tbsp Hoisin sauce
- 40 g baby spinach (1.4oz)
- 100 g mung bean sprouts (3.5oz)
Instructions
MAKE CREPES
Place milk, flours, eggs, salt and pepper in a large bowl and whisk until smooth.
Heat oil a large frying pan on medium. Add a quarter cup measurement of crepe mixture and spread out into a large circle. Cook for about 1 minute each side, until light golden and cooked through. Remove onto a plate. Repeat until you have used up all the mixture (you should end up with about 10 crepes). Set aside.
COOK CHICKEN
Dice carrot into small pieces (you can do this while crepes cook if you have time). Heat oil on medium- high in the same pan used to cook the crepes. Add mince and cook, breaking up into small pieces, until white all over (or lightly browned).
Stir in carrots then add chicken stock mixture, lime or lemon juice, fish sauce, sweet chilli sauce and brown sugar. Simmer for 5-10 minutes, until most of the liquid has disappeared and chicken is fully cooked through. Season to taste with pepper (and salt, if needed).
PREPARE SERVING INGREDIENTS
While chicken mixture simmers, dice cucumber into small cubes and thinly slice spring onions. Roughly chop peanuts. Gently warm hoisin sauce in microwave (about 30 seconds).
SERVE
Warm stack of crepes in microwave (30-40 seconds). Top each crepe with spinach, chicken mixture, cucumber, bean sprouts and a drizzle of hoisin sauce. Finish with a few spring onions and peanuts before folding up to enclose.
Recipe Notes
WINE MATCH: Go for a Riesling.
GLUTEN-FREE OPTION: Swap plain flour for plain gluten-free flour (I haven’t tested using all brown rice flour but I think this would be ok too). Use gluten-free chicken stock powder and make sure fish sauce is gluten-free. If you can’t find gluten-free hoisin sauce, you can make your own. Try this recipe: https://www.picspeanutbutter.com/recipes/pics-homemade-hoisin-sauce/.
INGREDIENT SWAPS / NOTES: You can use all plain flour in place of the brown rice flour (I’ve used brown rice flour as it helps to keep the crepes light and adds extra nutrients). You could use pork mince instead of chicken mince.
MAKE IT EASIER: Use store bought crepes instead of making your own (often found in the freezer section of the supermarket - make sure they aren’t sweet crepes).
STORING AND REHEATING: Store crepes and chicken separate from serving ingredients. Reheat chicken and crepes in the microwave and assemble just before serving.
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1 Comment
Thank you! I’ve bookmarked this recipe. This is a light but at the same time filling meal, and I love Asian recipes. Can’t wait to try it.